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Rustic Spinach and Cornmeal Soup

Rustic Spinach and Cornmeal Soup Recipe

  • 6 cups (or more) low-salt chicken broth or vegetable broth
  • 3/4 cup polenta (coarse cornmeal)
  • 3 tablespoons all purpose flour
  • 3 tablespoons butter
  • 2 garlic cloves, peeled, crushed
  • Coarse kosher salt
  • 8 ounces baby spinach leaves
  • Ingredient Info: Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.
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