I made this soup on Monday and posted the link to it on my personal Facebook. When several people made and enjoyed it also, I thought I’d put it up here as well!
(a modified version of this Rustic Spinach and Cornmeal Soup from BitchinCamero, a favorite food blogger of mine)
6 cups vegetable broth
3/4 cup polenta
3 tablespoons potato flour (AP flour if you’re not gluten free)
3 tablespoons olive oil (or butter, if you prefer)
4 cloves garlic, peeled
2-3 handfuls spinach leaves, torn
2-3 handful other greens (I used mustard greens and chard)
Bring broth and peeled garlic cloves to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 – 2 cups hot broth; whisk over medium-high heat until smooth. Add the olive oil and crush the now-softened garlic into the polenta mixture.
Stir constantly while adding the remainder of the broth. Boil gently over medium heat until polenta is tender. Add more water or broth if it gets too thick. Stir in spinach and greens and simmer until wilted and cooked through (depending on the greens you use, this could take another 5-10 minutes or so) Season to taste with salt and black pepper.
I served mine with grated cheddar cheese and cut up chunks of chicken breast. My husband added chipotle Tabasco to his.
The coagulated leftovers are fantastic the next morning, heated in a bowl and served under an over-easy egg!