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Velvety Cornmeal-Spinach Soup

Velvety Cornmeal-Spinach Soup Recipe

  • 4 ounces (about ¾ cup) yellow polenta
  • 3 tablespoons all-purpose flour
  • 3 cups hot poultry or vegetable broth
  • 2 garlic cloves, smashed and peeled
  • 3 tablespoons butter
  • Coarse sea salt or kosher salt to taste
  • About ½ pound young spinach leaves, rinsed
  • Freshly ground black pepper to taste
  • A heavy-bottomed 6-quart saucepan, 10 inches or wider
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 283kcal (14%)
Total Fat 14g (22%)
Saturated Fat 6g (32%)
Cholesterol 23mg (8%)
Total Carbohydrate 36g
Dietary Fiber 4g
Sugars 1g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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