Based on a traditional, Italian poltena soup, Virginia Willis’s rich and creamy Grits Soup recipe will surely satisfy.
- 2 tbsp. unsalted butter
- 1 onion, very finely chopped
- 2 garlic cloves, very finely chopped
- 3/4 c stone-ground grits, large grind
- 3 tbsp. all purpose flour
- 8 c homemade chicken stock or reduced fat low sodium chicken broth, warmed
- 1 bay leaf, preferably fresh
- Coarse kosher salt and freshly ground pepper
- 2 large eggs
- 8 oz baby spinach leaves
- 1/4 c fresh grated Parmigiano Reggiano (about 1 ounce)
- Heat the butter in a large pot over medium heat until foaming.
- Add the onion and cook until soft and translucent, 3 to 5 minutes.
- Add the garlic and cook until fragrant, 45 to 60 seconds.
- Add the grits and the flour and whisk to combine.
- Whisk in the warm chicken stock and add the bay leaf.
- Season with 1 teaspoon of coarse kosher salt and freshly ground pepper to taste.
- Bring to a boil then reduce the heat to simmer.
- Cook, whisking occasionally until the grits are very tender, 45 to 60 minutes. (Thin with a bit of water or more stock, if necessary. It should be cream-of-soup consistency.)
- Whisk together the eggs in a small bowl.
- Remove 1 cup of soup and slowly whisk into the eggs.
- Add the spinach to the pot of soup and stir to wilt, about 45 to 60 seconds.
- Stir the egg-mixture to the soup.
- Taste and adjust for seasoning with salt and pepper.
- Remove the bay leaf, ladle into bowls and serve.