Spinach & Polenta Soup
The recipe for spinach and polenta soup is from Friuli–Venezia Giulia, the region in north-east Italy where Mamma’s family moved after they left the Veneto. It is simple but surprisingly hearty. The dish can be enhanced by crumbling in a couple of pork sausages—or even some finely chopped pancetta—at the start, and/or replacing the vegetable stock with a homemade meat stock. The addition of parmesan is not traditional, but adds a lovely creamy and salty edge, and is my preferred way to enjoy this thick, rustic soup.
Serves 6–8
Ingredients:
- 2 large bunches of English spinach, about 1 lb. 12 oz. in total
- 1½ oz. butter
- 2 tbsp. extra virgin olive oil
- 1 garlic clove, crushed or finely chopped
- 54 fl. oz. warm homemade vegetable stock or 54 fl. oz. boiling water plus a good-quality stock (bouillon) cube
- 4½ oz. coarse polenta (not instant)
- 2–3 handfuls of grated parmesan
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Instructions:
- Wash the spinach several times in plenty of water until it drains clean. Remove the roots and any damaged leaves. Place a large saucepan over medium–high heat. Add the spinach, in batches if needed, and allow to wilt, using tongs to help push the leaves down. Once wilted, remove from the heat. Drain the spinach, reserving all the liquid that drains from the pan for your stock. Chop the leaves and set aside.
- Warm the butter and olive oil in a large heavy-based saucepan over medium–low heat. When the butter has melted, add the garlic and cook for a few minutes, until fragrant. (If using sausages or pancetta, add it here and allow to start to colour slightly.)
- Stir in the drained spinach, coating it with the butter and oil. Pour in the stock and season with salt to taste. Slowly allow the mixture to come to the boil. Shower in the polenta, stirring well with a large wooden spoon so the polenta doesn’t form lumps. The mixture should simmer slowly, the polenta grains absorbing much of the stock and thickening the contents of your pan. You will need to stir frequently, not all the time, but every couple of minutes to make sure it cooks evenly and doesn’t catch on the base of the pan.
- Simmer for about 30 minutes, or until the polenta grains soften and the mixture is as thick as you would like it to be—remembering that it will continue to cook and thicken when you take it off the heat.
- Stir in the parmesan, or pass it around at the table. Serve immediately.
