Spinach and Polenta Soup

10 Oct

This.  Soup.  Was.  So.  Damn.  Good.  Yum.  I had been saving a few cups of clam broth from the clam bake my parents hosted last weekend in order to make this soup.  Saving it was a good decision, because the flavorful clam broth and homemade seafood stock really made this dish shine.  What I loved most about it was the fact that, despite the fact that this soup had no cream in it, it tasted decadently rich and creamy.  I felt almost guilty after eating a huge bowl before realizing there was very little unhealthy about this soup.  Sure, there are a few tablespoons of butter, but other than that … it’s packed with nutrients from the stock and spinach and had no cream.  So good.  So, so good.  As in most cases, the broth really makes this soup, so I suggest homemade.  Chicken, beef, or vegetable stock could easily be substituted for the clam broth and seafood stock.

Spinach and Polenta Soup

Adapted from Bon Appetit

3 cups clam broth (the liquid left over after steaming clams, can also be purchased in canned form)¹

3 cups seafood stock, preferably homemade

3/4 cup polenta (coarse ground cornmeal)

3 tbs. all-natural, whole wheat flour

3 tbs. butter

3 large cloves garlic, peeled and smashed with flat of knife

Kosher salt and freshly cracked black pepper

6 oz. fresh baby spinach

Sriracha, to taste, for garnish

In a large saucepan, heat the broth until at a low simmer.  Keep covered at a low simmer for the remainder of the cooking process.

In a small stockpot or large saucepan, whisk together the polenta and the flour.  Slowly whisk in one cup of hot stock and whisk until smooth.  Add the butter, garlic cloves, kosher salt, and freshly cracked black pepper, whisking until well combined.  One cup at a time, add the heated stock, whisking continuously.  Stirring frequently, simmer, adding stock slowly over the course of cooking.  Cook a total of 25-30 minutes until polenta is cooked through.  Add stock or reduce to desired texture (I kept mine quite “soupy,” adding the entirety of the stock over the course of cooking, and it was absolutely perfect).

Add spinach and simmer over low heat 5-6 minutes until wilted.

¹As  I mentioned above, the clam broth I used in this soup came from an honest-to-goodness Cleveland clambake.  Because of this, it had a few stray steamed carrots, garlic cloves, and diced potatoes floating around that I transferred over to the polenta.  If you use the canned version, you may want to consider sautéeing a few carrots, garlic cloves, and diced potatoes in butter until tender and then transferring them over to the polenta soup.  If you live in Ohio or any other area of the country where clam bakes are a common occurrence in the fall, I highly suggest you hightail your little caboose over to one and then beg, borrow, or steal a few cups of clam broth with the intent to make this soup (or just heat up in coffee mugs in the microwave and sip obsessively all evening … which is where the other three cups of clam broth I had went).

3 Responses to “Spinach and Polenta Soup”


  1. Kelseyincleveland’s First Blog-o-versary « Kelseyincleveland's Blog -

    […] Spinach and Polenta Soup […]

  2. Geagua Family Farms CSA – Week Nineteen « Kelseyincleveland's Blog -

    […] My dad is having a clam bake today, so I’m hoping to get some leftover liquid and make spinach and polenta soup.  As usual, we shall see! LD_AddCustomAttr("AdOpt", "1"); LD_AddCustomAttr("Origin", "other"); […]

  3. Geauga Family Farms Summer CSA – Week Twenty « Kelseyincleveland's Blog -

    […] off in posting this week because I made a lot of repeat recipes.  My favorite of the week was spinach and polenta soup, which made use of the garlic and spinach as well as some broth from a delicious clambake my dad […]

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