Swordfish and Rustic Spinach and Cornmeal Soup

I like Swordfish and we made a recipe that we have made before: Swordfish with Crushed Olives and Oregano. This is an excellent Swordfish recipe. You can find the recipe on our blog of: October 26, 2019. Click the date to get the recipe. With the Swordfish we made a new soup for us: Rustic Spinach and Cornmeal Soup. It was good however I thought it was unusual given the grittiness of the Cornmeal. We served it with Freekeh. 

Rustic Spinach and Cornmeal Soup

Bon Appétit

Ingredients

6       cups (or more) low-salt chicken broth or vegetable broth

¾      cup polenta (coarse cornmeal)

3       tablespoons all purpose flour

3       tablespoons butter

2       garlic cloves, peeled, crushed

Coarse kosher salt

8       ounces baby spinach leaves

Recipe Preparation

Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 cup hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt. Gradually add 5 cups hot broth by cupfuls. Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer. Season with more coarse salt and black pepper.

Ladle soup into 6 bowls and serve.

Basic Cooking Instructions for Cracked Freekeh

Bob’s Red Mill

Ingredients

2-½  cups Water

½      tsp Salt

1       cup Organic Cracked Freekeh

Instructions

Bring water and salt to a boil. Add freekeh, cover and reduce heat to medium-low. Simmer until liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes.