30 March 2012
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