Creamy Polenta Soup With Spinach (Paparot)

• yellow polenta↗3⁄4 cup
• all-purpose flour↗2 tablespoons
• hot chicken broth↗3 cups
• garlic cloves↗2

  smashed

• butter↗3 tablespoons
• kosher salt↗

  to taste

• fresh ground black pepper↗

  to taste

• packed spinach leaves↗2 cups
• parmesan cheese↗

  grated (optional)

• extra virgin olive oil↗

  (optional)

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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. 4

   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.