In this simple dish that originated in the northeast of Italy, olive oil serves as both a key ingredient and a garnish.

　　

Ingredients

serves 4

　　1/2 cup plus 4 teaspoons extra-virgin olive oil

　　3 garlic cloves, minced

　　6 cups water

　　1/2 cup yellow stone-ground cornmeal

　　2 ounces finely grated parmesan cheese (1/2 cup)

　　3 cups coarsely chopped baby spinach (about 2 ounces)

　　Coarse salt and freshly ground pepper

　　1 lemon, cut into wedges

　　

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

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