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Spinach & Polenta Soup Print E-mail
Written by Lee Ann Monat   
Friday, 30 March 2012 07:05


A little olive oil on top...



My artist's block has been extending to cooking this week, so today I'm posting about a recipe I tried a couple weeks ago: Spinach and Polenta Soup (with olive oil and parmesan cheese!) I came across it on Whole Living...

Unfortunately, I came down with a 24 hour stomach thing the same day I made it...so it went right into the freezer for another time. I did get a small taste and would make a few changes the next time I make this.

Mostly, I think I would use vegetable or chicken stock instead of water to infuse more flavor. Also, take note, use the amount of olive oil in the directions, not the list of ingredients.

As the soup sat, it sort of turned into grits :) So I think I will add that stock when I defrost it...or have it for breakfast!!!

Oh right...the recipe would be helpful, right?

Polenta and Spinach Soup

Happy Friday!

XO
Comments (3)add comment

Joseph Caserto said:

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This sounds amazing! Perfect to try on a cold weekend.
March 30, 2012 | url

Joseph Caserto said:

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I made this last week and it's delicious! Good call on the veggie stock: it definitely adds flavor. I used pecorino romano instead of parmesan cheese (that's what I had on hand), and decided to add some protein with a can of small white beans. Next time, I'd probably double the amount of spinach, and either add a second can of beans, or maybe some chicken sausage or other lean meat to make it a bit heartier. I'd also recommend making it a day ahead, because when I had some leftovers, the flavors had blended nicely.
April 13, 2012 | url

Lee Ann said:

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That sounds delish! I really love the idea of the added proteins...I think I will try!
April 13, 2012 | url

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