- 4 ounces (about ¾ cup) yellow polenta
- 3 tablespoons all-purpose flour
- 3 cups hot poultry or vegetable broth
- 2 garlic cloves, smashed and peeled
- 3 tablespoons butter
- Coarse sea salt or kosher salt to taste
- About ½ pound young spinach leaves, rinsed
- Freshly ground black pepper to taste
- A heavy-bottomed 6-quart saucepan, 10 inches or wider
- Whisk together the polenta and flour in the saucepan, then whisk in about ½ cup of the hot broth, to make a smooth, loose batter. Continue adding the rest of the broth, and bring to a moderate boil, whisking constantly.
- Drop the garlic cloves and the butter into the pan, and salt lightly. Cook the soup at a bubbling simmer for about 25 minutes, whisking and stirring frequently, until the polenta has cooked and thickened. Stir in the spinach leaves, and cook 10 minutes more.
- Remove from the heat, and season with more salt and freshly ground pepper to taste. Rest for 5 minutes, then serve hot, removing the garlic cloves if you like.