1 1/2 lbs. spinach
1/2 stick butter
2 tbsp. flour
1 clove garlic, chopped

Wash spinach, cook slowly in water that clings to leaves about 4 minutes, chop spinach finely. In soup pot melt butter, add flour and garlic, stir until brown. Add spinach, salt & pepper and nutmeg to taste. Stir in 8 cups water, boil 5 minutes. Sprinkle 3 tablespoons yellow cornmeal, stir well. Cook 30 minutes, stirring often. Serve hot.