- 8 cups chicken or vegetable broth
- 2 cups corn meal
- About a cup of freshly-grated Parmesan
Bring broth to a boil in a large saucepan.
Meanwhile, grate Parmesan and set it aside. These little Zyliss graters are quite handy. They’re simple, quick and easy to clean. I don’t grate with anything else.
Gradually whisk the corn meal into the boiling broth and reduce heat to medium.
Continue whisking to get rid of the lumps.
Continue cooking until it’s nice and thick, whisking occasionally. This is almost exactly like making Cream of Wheat.
Pour it into a serving bowl and stir in cheese.
Let it sit for about five minutes or so before serving.
- One bag of fresh spinach
- A tablespoon or two or butter. You can also use olive oil instead.
In a large skillet, melt butter over low heat and then add spinach.
Stir occasionally as it wilts.