If you crave something even more tranquil make polentina. This is as unlikely a soup as one made of risotto rice and lettuce. It has no bon mot attached. It is just deeply comforting to know how to make such a thing. Polentina 6 cloves garlic, sliced 2 tablespoons olive oil salt 8 cups chicken stock 1 small bundle parsley stems, thyme, savory, and sage, tied together with twine 1/2 cup polenta Cook the garlic in olive oil in a big pot, salting it as soon as you add it. Add the chicken stock and herbs and bring to a boil. Lower to a simmer. Add the polenta slowly, whisking it in. Cook for an
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