Creamy Polenta Soup with Spinach Paparot
Immerse yourself in the comforting embrace of this creamy polenta soup with spinach paparot, a soul-warming dish that combines velvety polenta with garlicky sautéed spinach. Perfect for cooler evenings, this recipe balances the rich creaminess of Parmesan-infused polenta with the freshness of tender baby spinach, lightly seasoned with nutmeg, garlic, and a touch of olive oil. Quick and easy to prepare in just 35 minutes from start to finish, this gluten-free and vegetarian soup is an ideal option for weeknight dinners or cozy gatherings. Serve it piping hot with an extra sprinkle of Parmesan or a drizzle of olive oil for a gourmet touch that will delight your palate.
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Recipe Information
Ingredients
- 200 grams Polenta (cornmeal)
- 1.5 liters Vegetable broth
- 250 ml Milk
- 30 grams Butter
- 50 grams Parmesan cheese, grated
- 200 grams Baby spinach, packed
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 0.5 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 250 ml Water
Instructions
In a medium pot, bring the vegetable broth and water to a boil. Reduce the heat to low.
Slowly whisk in the polenta in a steady stream to avoid clumps. Keep stirring for about 5 minutes until it thickens slightly.
Add the milk, nutmeg, and half the butter to the polenta. Stir well and let it simmer on low heat for 10-12 minutes, stirring occasionally to prevent sticking.
While the polenta simmers, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn it.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted. Season with salt and black pepper, then remove from heat.
Once the polenta is creamy and fully cooked, stir in the grated Parmesan cheese and the remaining butter. Adjust seasoning with salt if needed.
Divide the creamy polenta soup into serving bowls. Top each bowl with a generous portion of the sautéed spinach (Paparot).
Garnish with extra Parmesan cheese or a drizzle of olive oil if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1698 mg | 74% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.4 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 335 mg | 26% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1162 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
