Cornmeal and greens soup recipe

Ingredients

• 6 tablespoons Greek extra virgin olive oil
• 2 red onions, finely chopped (about 2 cups)
• 2 garlic cloves, smashed with the side of a knife
• 1 pound (450 g) Swiss chard
• 1 cup coarsely chopped fresh mint leaves
• 1 cup coarsely chopped fresh chervil
• 6 cups (or more) water or low-sodium chicken broth or vegetable broth
• 1 cup polenta (coarse cornmeal)
• Sea salt and freshly ground black pepper
• Crumbled goat’s milk cheese or Greek feta cheese, for garnish (optional)

1. In a large, wide soup pot, heat 3 tablespoons of the olive oil over medium-low heat. Add the onions and garlic and cook until wilted, about 5 minutes.
2. Add the chard and half the herbs to the mixture and stir until wilted. Add 4 cups of the water or broth, bring to a boil, and in a slow, steady stream add the cornmeal, stirring vigorously with a wooden spoon all the while. Season to taste with salt and pepper.
3. Add the remaining 2 cups water (or broth) and simmer the soup until thick and creamy, about 30 minutes total. About 5 minutes before removing from the heat, add the remaining herbs and, if necessary, additional water or broth to maintain the soup’s liquid, creamy consistency.
4. Drizzle in the remaining 3 tablespoons olive oil just before serving. If desired, garnish the soup with a little crumbled cheese.