A classic winter dish from the Friuli region of Northern Italy, this warm soup of polenta and spinach offers a comforting and gentle flavor, perfect for the cold season. Enjoy the simple yet profound authentic taste easily at home.
Ingredients
Main Ingredients (4-6 servings)
- Spinach 500g
- Cornmeal (Polenta) 70-100g
- Broth 1L
Seasonings
- Garlic 1 clove
- Olive Oil (to taste)
- Butter (to taste)
- Salt (to taste)
- Pepper (to taste)
Steps
- Bring water to a boil in a pot and add a pinch of salt.
- Wash the dirt from the roots of 500g spinach, and start by placing the root ends into the boiling water. Blanch briefly. If the quantity is large, divide into two batches. (This is the key!) Japanese spinach has less bitterness, but Italian spinach can be quite bitter, so blanching thoroughly is common.
- Transfer the blanched spinach to cold water and squeeze out excess water thoroughly.
- Roughly chop the squeezed spinach. The root parts are also delicious, so include them.
- In a separate pot, warm 1L of broth.
- Gradually add 70-100g of cornmeal to the warmed broth, stirring constantly to prevent lumps, and cook until thickened.
- Add the chopped spinach to the thickened broth with polenta. If the consistency is too thick, adjust with a small amount of hot water.
- Season with salt to taste and reheat. Sprinkle with pepper when serving.
- Ladle the soup into bowls. Drizzle with olive oil (to taste) and sprinkle with pepper (to taste), if desired.
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