Polenta And Spinach Soup Recipes

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POLENTA AND SPINACH SOUP

Extra-virgin olive oil, which has a distinct taste and is ideal for dressings and drizzling, serves as the base for this polenta and spinach soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8



Polenta and Spinach Soup image

Steps:

  • Heat 1/4 cup oil and the garlic in a medium saucepan over medium heat until garlic is fragrant, about 1 minute.
  • Add 6 cups 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 salt; cook, stirring, until spinach is bright green and wilted, about 1 minute more.
  • Divide soup among four bowls; drizzle each serving with 1 teaspoon oil. Season soup with pepper, and serve with lemon wedges.

Nutrition Facts : Calories 393 g, Cholesterol 8 g, Fat 35 g, Fiber 3 g, Protein 6 g, Sodium 780 g

1/2 cup plus 4 teaspoons extra-virgin olive oil
3 garlic cloves, minced
1/2 cup yellow cornmeal
1/2 cup finely grated Parmesan cheese
3 cups coarsely chopped baby spinach (about 2 ounces)
1 teaspoon coarse salt
Freshly ground pepper
1 lemon, cut into wedges

SPINACH-AND-CHEESE PORK CHOPS WITH POLENTA

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Spinach-and-Cheese Pork Chops with Polenta image

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil and add the polenta in a single layer; brush both sides with 1 tablespoon olive oil and season with salt and pepper. Bake until golden, about 20 minutes.
  • Meanwhile, season the pork chops on both sides with the rosemary, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, add the pork chops and cook until golden, about 2 minutes per side. Transfer to a separate baking sheet.
  • Add the remaining 1 tablespoon olive oil to the skillet. Add the garlic and cook until just golden, 1 minute. Add the spinach and season with salt and pepper. Cook, stirring, until just wilted, 1 to 2 minutes. Top the pork chops with the spinach and 1 cheese slice each; bake until the cheese melts, about 5 minutes.
  • Meanwhile, add the broth to the skillet. Cook over medium-high heat until reduced by half, about 4 minutes. Add the butter and stir until melted. Top the pork with the pan sauce and peppers; serve with the polenta.

Nutrition Facts : Calories 567 calorie, Fat 36 grams, SaturatedFat 14 grams, Cholesterol 111 milligrams, Sodium 1129 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 34 grams

1 18-ounce tube prepared polenta, sliced into 12 rounds
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 thin bone-in center-cut pork loin chops (about 5 ounces each)
1 teaspoon chopped fresh rosemary
2 cloves garlic, chopped
1 5-ounce package baby spinach (about 6 cups)
4 slices provolone cheese
1 cup low-sodium chicken broth
2 tablespoons unsalted butter
4 jarred cherry peppers or pepperoncini, drained and sliced

SOFT POLENTA WITH MUSHROOMS AND SPINACH

In this easy dinner, instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.

Provided by Janneke Vreugdenhil

Categories     HarperCollins     Dinner     Mushroom     Spinach     Vegetarian     Parmesan     Quick & Easy     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 1 serving, with leftovers

Number Of Ingredients 9



Soft Polenta with Mushrooms and Spinach image

Steps:

  • In a pan, bring 3 cups water to a boil with a pinch of salt. Stir with a whisk as you sprinkle the polenta into the boiling water. Let the mixture cook for 3-5 minutes, or for the time given in the packet instructions. Add extra (boiling) water if necessary, the polenta should be nice and soft. Grate in nearly all of the Parmesan. Taste and season with freshly ground pepper and more salt, if necessary.
  • When cooked, pour half of the polenta onto a flat plate that you've greased with olive oil, cover with plastic wrap and put in the fridge for tomorrow.
  • While the polenta cooks, sauté the mushrooms in a small splash of olive oil over a medium-high heat for around 10 minutes. Add the garlic at the end and cook briefly, then sprinkle with salt and pepper.
  • Remove the mushrooms from the pan and add the spinach. Stir-fry the spinach until just wilted. Remove the spinach from the pan and fry an egg (you might need to add another small splash of olive oil).
  • Stir the butter into the cooked polenta and spoon it into a deep plate. Arrange the mushrooms and spinach on the polenta and top with the fried egg. Season lightly with salt and pepper. Top with the rest of the Parmesan, in slices.

150 g (about 1 cup) instant polenta
75 g (2.6 ounces) Parmesan cheese (about 3/4 cup grated)
Olive oil, for greasing and frying
150 g (5 1/4 ounces) mushrooms (just one kind or a mixture), sliced into smaller pieces, if necessary
1 garlic clove, crushed
150 g (5 1/4 ounces) baby leaf spinach
1 egg
A small knob of butter
Salt and freshly ground pepper, to season

CREAMY POLENTA SOUP WITH SPINACH (PAPAROT)

I watched an episode of "Lydia's Italy" on PBS the other day and she made this deliciously comforting and simple soup using polenta. I made it and it will surely please your family (and your pocketbook). Enjoy!

Provided by mlao77

Categories     Grains

Time 40m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 10



Creamy Polenta Soup With Spinach (Paparot) image

Steps:

  • 1. Tip: For a smooth and velvety soup like Lydia's, I pulsed my cornmeal in my food processor for about 20 seconds before starting the recipe. First, whisk the polenta and flour in a saucepan.
  • 2. Starting with 1 cup of broth, whisk the broth and polenta-flour mixture and remove any lumps. Add the butter and salt and stir.
  • 3. Continue adding broth while whisking and place on medium-high heat to bring to a boil. Lower to medium heat and simmer soup for 25 minutes. Stir gently.
  • 4. Add spinach to soup and stir. Continue cooking on medium-low heat for 10 minutes. If using, serve with grated parmesan cheese and a drizzle of olive oil. Enjoy.

3/4 cup yellow polenta
2 tablespoons all-purpose flour
3 cups hot chicken broth
2 garlic cloves, smashed
3 tablespoons butter
kosher salt, to taste
fresh ground black pepper, to taste
2 cups packed spinach leaves
parmesan cheese, grated (optional)
extra virgin olive oil (optional)

CREAMY POLENTA WITH SPINACH

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10



Creamy Polenta with Spinach image

Steps:

  • In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
  • Pour the polenta into a large bowl and serve with grated Parmesan over the top.

2 cups low-sodium chicken broth
2 tablespoons olive oil
2 cloves garlic, smashed and peeled
3/4 cup quick-cook polenta
Kosher salt
1 cup freshly grated Parmesan, plus more for serving
1/2 cup (4 ounces) mascarpone cheese
1/2 cup freshly grated pecorino cheese
3 tablespoons unsalted butter
5 ounces baby spinach, roughly chopped

POLENTA WITH SPINACH AND PEAS (FOR ONE)

Make and share this Polenta With Spinach and Peas (for One) recipe from Food.com.

Provided by BecR2400

Categories     Grains

Time 35m

Yield 1 serving(s)

Number Of Ingredients 7



Polenta With Spinach and Peas (for One) image

Steps:

  • Combine polenta and water in a small saucepan. Slowly bring to a boil over medium heat, whisking from time to time to break up any lumps that form.
  • Add salt, reduce heat to low, and simmer, stirring occasionally, until polenta is thick, pulls away from the sides of the pan, and is no longer grainy on the tongue, 20 to 30 minutes.
  • Stir in the spinach, peas, mascarpone and parmesan. Taste and adjust salt. Eat with a spoon.

Nutrition Facts : Calories 205.7, Fat 3, SaturatedFat 1.1, Cholesterol 4.4, Sodium 110.8, Carbohydrate 38.2, Fiber 5.5, Sugar 2.7, Protein 7.8

1/3 cup coarse-grain polenta
1 1/2 cups water
salt
1/2 cup chopped cooked spinach (or broccoli or chard)
1/4 cup cooked peas (fresh or thawed frozen)
1/4 cup mascarpone cheese (or 2 tablespoons unsalted butter)
1 -2 tablespoon grated parmesan cheese

SPINACH-AND-CHICKEN RAGOUT OVER POLENTA

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 2h

Yield Four servings

Number Of Ingredients 14



Spinach-and-Chicken Ragout Over Polenta image

Steps:

  • Heat 1 teaspoon of oil in a nonstick skillet over medium heat. Add the chicken and brown, about 10 minutes. Remove from the pan. Add 1 teaspoon of oil and the garlic, lower the heat to medium-low and cook, stirring constantly, for 30 seconds. Add the onion and cook, stirring frequently, until browned, about 10 minutes. Add the spinach, turning it over with tongs, adding more as it wilts.
  • When all of the spinach is wilted, stir in the tomatoes and peppers. Stir in the broth. Nestle the chicken down into the mixture and simmer until the chicken is tender, about 45 minutes.
  • Meanwhile, after about 20 minutes, place the water and 2 teaspoons of salt in a large saucepan and bring to a boil over medium heat. Add the cornmeal in a slow, stream, whisking constantly. Reduce heat, switch to a wooden spoon and stir constantly, until mixture is thick, about 20 minutes.
  • Stir the vinegar into the ragout and season with 2 teaspoons of salt and pepper to taste. Divide the polenta among 4 shallow bowls and spoon the ragout over it, including a thigh and a drumstick in each portion. Serve immediately.

2 teaspoons olive oil
4 chicken legs
4 chicken thighs
3 large cloves garlic, peeled and minced
1 large onion, peeled, halved and thinly sliced
12 cups spinach leaves, washed and stemmed
1 28-ounce can plum tomatoes, drained and coarsely chopped
2 green bell peppers, roasted, stemmed, cored and cut into -inch squares
1/2 cup chicken broth, homemade or low-sodium canned
4 cups water
4 teaspoons salt
1 cup cornmeal
1 tablespoon red-wine vinegar
Freshly ground pepper to taste

CREAMY POLENTA WITH SPINACH

Delicious, comforting and ready in five minutes

Provided by Emma Lewis

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 5m

Number Of Ingredients 3



Creamy polenta with spinach image

Steps:

  • Cook the polenta according to pack instructions. When the polenta is softened and smooth, stir through the mascarpone and spinach. Leave for 30 secs until the spinach has just begun to wilt, stir again and then serve.

Nutrition Facts : Calories 240 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.14 milligram of sodium

175g quick-cook polenta
5 tbsp mascarpone
100g bag spinach

POLENTA WITH MUSHROOMS AND SPINACH

As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10



Polenta with Mushrooms and Spinach image

Steps:

  • Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

3 tablespoons olive oil, divided
1 tube (18 ounces) polenta, cut into 1/2" slices
1 pound sliced fresh mushrooms
1 shallot, chopped
1/2 cup sherry
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable broth
5 cups fresh baby spinach (about 5 ounces)

POLENTA WITH SPINACH

Provided by James Beard

Categories     Side     Bake     High Fiber     Lemon     Cornmeal     Spinach     Winter     House & Garden

Yield Serves 6

Number Of Ingredients 8



Polenta with Spinach image

Steps:

  • Cut the frozen blocks of spinach into small pieces and place in a heavy skillet without water. Cover the pan and heat the spinach just until it is thoroughly thawed. Drain and chop very fine. Blend the chopped spinach with the garlic, lemon juice, salt and olive oil. Oil an oval or square baking dish and put the spinach in the bottom. Top with polenta, dot with butter and sprinkle with Parmesan cheese. Bake in a 375°F. oven for 15-20 minutes, or until the polenta is delicately brown. Serve as an accompaniment to beef, veal or pork dishes.

2 packages frozen spinach
1 clove garlic, chopped
Juice of 1/2 lemon
1/2 teaspoon salt
4 tablespoons olive oil
1 recipe polenta
Butter
Grated Parmesan Cheese

ZESTY SHRIMP AND SPINACH POLENTA BAKE RECIPE BY TASTY

Here's what you need: shrimp, olive oil, McCormick® Zesty Spice Blend, grape tomatoes, chicken broth, heavy cream, medium-grind polenta, grated parmesan cheese, unsalted butter, baby spinach

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Time 33m

Yield 4 servings

Number Of Ingredients 10



Zesty Shrimp And Spinach Polenta Bake Recipe by Tasty image

Steps:

  • In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 2 tablespoons McCormick® Zesty Spice Blend until well coated.
  • Heat a 9-inch cast iron skillet over medium-high heat. Working in batches of 5-6, cook the shrimp for 45 seconds on each side, until starting to turn golden and opaque. Transfer to a clean medium bowl and repeat with the remaining shrimp.
  • Add the remaining tablespoon olive oil, remaining tablespoon McCormick® Zesty Spice Blend, and the tomatoes to the bowl with the shrimp and toss to combine.
  • Remove the skillet from the heat and wipe out any crispy bits. Let the skillet cool for about 10 minutes.
  • Return the skillet to medium heat and add the chicken broth and cream, whisking to combine. Cook until the liquid begins to steam, about 5 minutes.
  • Slowly pour in the polenta, whisking well to prevent clumps from forming. Cook for 12-15 minutes, until the polenta is thick and the grains are tender, whisking constantly to prevent the polenta at the bottom of the pan from burning or clumping. Remove the pan from the heat.
  • Whisk in the Parmesan cheese and butter, then fold in the spinach. It will wilt from the residual heat.
  • Set an oven rack 3 inches from the broiler and turn the broiler on high.
  • Arrange the shrimp on top of the polenta in the pan and top with the tomatoes and any remaining marinade from the bowl.
  • Broil the skillet for 3 minutes, checking occasionally to avoid burning, until the polenta is golden brown and the tomatoes soften.
  • Enjoy!

Nutrition Facts : Calories 1006 calories, Carbohydrate 56 grams, Fat 73 grams, Fiber 2 grams, Protein 31 grams, Sugar 10 grams

1 lb shrimp, pelled and deveined
2 tablespoons olive oil, divided
3 tablespoons McCormick® Zesty Spice Blend, divided
¾ cup grape tomatoes, halved lengthwise
3 cups chicken broth
½ cup heavy cream
1 cup medium-grind polenta
½ cup grated parmesan cheese
2 tablespoons unsalted butter
2 cups baby spinach

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1. Bring the broth, milk, and salt to a boil. Turn heat down to low and whisk in the polenta. Cook the polenta, stirring constantly, for 5-7 minutes until thick. 2. Cover and cook for 20 more minutes, stirring every 5 minutes. 3. Turn off heat and stir in the spinach and cheese.
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POLENTA SOUP RECIPES ALL YOU NEED IS FOOD
Steps: Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer.
From stevehacks.com


WARMING WHITE BEAN AND SPINACH SOUP RECIPE | FOOD TO LOVE
3 large vegetable stock cubes; 2 2/3 cup water; 2/3 cup instant polenta (cornmeal) 15 gram butter, chopped; 1/3 cup freshly grated parmesan; 1 tablespoon finely chopped rosemary
From foodtolove.co.nz


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