Polenta and Spinach Soup

• 1/2 cup plus 4 teaspoons extra-virgin olive oil
• 3 garlic cloves, minced
• 6 cups water
• 1/2 cup yellow stone-ground cornmeal
• 2 ounces finely grated parmesan cheese (1/2 cup)
• 3 cups coarsely chopped baby spinach (about 2 ounces)
• Coarse salt and freshly ground pepper
• 1 lemon, cut into wedges

1. Heat 1/4 cup oil and the garlic in a medium saucepan over medium until garlic is fragrant, stirring frequently, about 1 minute.
2. Add the water; bring to a boil.
3. Whisking constantly, add cornmeal in a slow, steady stream.
4. Reduce heat to medium; cook, stirring occasionally, until soup has thickened slightly, about 8 minutes.
5. Add cheese and 1/4 cup oil; cook, stirring, until oil is incorporated, about 1 minute.
6. Stir in spinach and 1 teaspoon salt; cook, stirring, until spinach is bright green and wilted, about 1 minute more.
7. Divide soup among four bowls; drizzle each with 1 teaspoon oil.
8. Season soup with pepper and more salt, as desired, and serve with lemon wedges.
9. (Per Serving)
10. Calories: 409
11. Saturated Fat: 6.4g
12. Unsaturated Fat: 29.5g
13. Cholesterol: 8.8mg
14. Carbohydrates: 16.8g
15. Protein: 5.9g
16. Sodium: 668mg
17. Fiber: 2.6g

extravirgin olive oil, garlic, water, yellow stoneground cornmeal, parmesan cheese, baby spinach, salt, lemon

Taken from www.epicurious.com/recipes/food/views/polenta-and-spinach-soup-394147 (may not work)