• Leigh

How to Make a Cheap and Good Spinach and Polenta Soup

Well, I just came back from the grocery stores today, and I'm shocked at how much meat prices have risen just since the last time I was there--last week! So, today's offering is a meatless but hearty and inexpensive (and nutritious!) Spinach and Polenta Soup. Traditionally, soups are a peasant meal, probably because they're cheap, filling, and make use of whatever foods are available. Whether you're short of money or well off, I think Spinach and Polenta Soup would be a welcome addition to your table. It's thick and comforting thanks to cornmeal, which is boiled with chicken broth, onions, and herbs. After the soup thickens, you add milk, spinach, and two types of cheese--Swiss and Parmesan--for a mild, slightly nutty flavor. If you'd like a non-vegetarian option, you can add a few tablespoons of bacon crumbles to your soup before serving it. The bacon also will give the soup some salty/smoky flavor. You can substitute frozen chopped kale or even collards for the spinach, if you'd prefer. This is a versatile soup, built on what you have on hand. Many people also add glugs of olive oil to the soup for flavor. I prefer the soup without the oil and accompanying extra calories, but the oil certainly will add to the richness and flavor of the soup. The soup also makes a great lunches. Enjoy!