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| Spinach & Polenta Soup |
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| Written by Lee Ann Monat | ||||
| Friday, 30 March 2012 07:05 | ||||
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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
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Comments (3)
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. |
Lee Ann
said:
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... That sounds delish! I really love the idea of the added proteins...I think I will try! |
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