Polenta Spinach Soup

Using Extra-virgin olive oil, a really good Parmesan cheese
and freshly ground pepper are key in this recipe. That's just
my opinion. I feel when you only have a few ingredients,
fresh and exceptional will make the recipe shine.
This is an easy recipe. All you need to go with it would be a nice white wine and fresh loaf of bread. I got this recipe from a Martha Stewart magazine.

1/2 cup plus 4 teaspoons of EXTRA-VIRGIN OLIVE OIL
3 garlic cloves, minced
1/2 cup yellow cornmeal
1/2 cup finely grated PARMESAN cheese
3 cups coarsely chopped baby spinach (about 2 ounces)
1 teaspoon coarse salt
FRESHLY ground pepper
1 lemon, cut in wedges

1. Heat 1/4 cup oil and the garlic in a medium saucepan over medium heat until garlic is fragrant,
about 1 minute.

2. Add 6 cups water; bring to a boil. Whisking constantly, add cornmeal in a slow steady stream.
Reduce heat to medium; cook, stirring occasionally, until soup has thickened slightly, about 8 min.
Add cheese and 1/4 cup oil: cook, stirring until oil is incorporated, about 1 minute.
Stir in spinach and salt; cook, stirring, until spinach is bright green and wilted, about 1 minute more.

3. Divide soup among four bowls; drizzle each serving with 1 teaspoon of oil. Season soup with pepper
and serve with lemon wedges.

Paula JeannePaula Jeanne



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