In this simple dish that originated in the northeast of Italy, olive oil serves as both a key ingredient and a garnish.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat 1/4 cup oil and the garlic in a medium saucepan over medium until garlic is fragrant, stirring frequently, about 1 minute.
Step 2
Add the water; bring to a boil. Whisking constantly, add cornmeal in a slow, steady stream. Reduce heat to medium; cook, stirring occasionally, until soup has thickened slightly, about 8 minutes. Add cheese and 1/4 cup oil; cook, stirring, until oil is incorporated, about 1 minute. Stir in spinach and 1 teaspoon salt; cook, stirring, until spinach is bright green and wilted, about 1 minute more.
Step 3
Divide soup among four bowls; drizzle each with 1 teaspoon oil. Season soup with pepper and more salt, as desired, and serve with lemon wedges.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 409
Step 6
Saturated Fat: 6.4g
Step 7
Unsaturated Fat: 29.5g
Step 8
Cholesterol: 8.8mg
Step 9
Carbohydrates: 16.8g
Step 10
Protein: 5.9g
Step 11
Sodium: 668mg
Step 12
Fiber: 2.6g
