Creamy Polenta Soup With Spinach (Paparot)
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
3 cups
- Serves:
- 4-6
ingredients
- 3⁄4 cup yellow polenta
- 2 tablespoons all-purpose flour
- 3 cups hot chicken broth
- 2 garlic cloves, smashed
- 3 tablespoons butter
- kosher salt, to taste
- fresh ground black pepper, to taste
- 2 cups packed spinach leaves
- parmesan cheese, grated (optional)
- extra virgin olive oil (optional)
directions
- 1. Tip: For a smooth and velvety soup like Lydia's, I pulsed my cornmeal in my food processor for about 20 seconds before starting the recipe. First, whisk the polenta and flour in a saucepan.
- 2. Starting with 1 cup of broth, whisk the broth and polenta-flour mixture and remove any lumps. Add the butter and salt and stir.
- 3. Continue adding broth while whisking and place on medium-high heat to bring to a boil. Lower to medium heat and simmer soup for 25 minutes. Stir gently.
- 4. Add spinach to soup and stir. Continue cooking on medium-low heat for 10 minutes. If using, serve with grated parmesan cheese and a drizzle of olive oil. Enjoy.
Questions & Replies

Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I'm a 31 yo SAHM, originally from Toronto but now I reside in North Eastern PA raising my 2 beautiful babies (Kaden and Iliana). I love to cook all types of food (although I'm not a baker) and I'm even happier watching those I love appreciate the fruits of my efforts. I'm really enjoying this site and learning from all the great cooks out there!
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif">
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">