Ingredients
6 cups (or more) chicken broth/vegetable broth
3/4 cup polenta (corn grits)
3 tablespoons all purpose flour
1 tablespoons butter/oil
3 garlic cloves, peeled, crushed
4-6 C spinach leaves
pepper to taste (also rosemary or thyme if you want :)
Bring 6 cups broth to simmer in large saucepan. Whisk polenta and flour in heavy large pot. Add 2 cups hot broth to polenta whisking constantly while you add it to prevent lumps. Stir in butter and garlic and pepper and spices. Gradually add the rest of the broth. Simmer gently over medium heat until polenta is tender and soup is creamy and thickened. Stir frequently and adding more broth to thin. (I simmer it about 10-13 minutes and then let it sit for a bit covered with spinach) Stir in spinach and simmer a few more minutes.
