Sherrie's Sausage, Spinach and Polenta Soup

•  1 lb mild Italian Sauage (I use Johnsonville)
• 1 to 2 Tbs olive oil
• 1 sweet onion, chopped
• 2 cloves garlic, finely minced
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 3 cans (14.5oz) chicken broth
• 1/2 cup coarse, stone-ground yellow cornmeal
• About 2 to 3 cups spinach, coarsely chopped
• opt: 1 can Canellini beans, rinsed and drained
• Grated Parmesan for garnish

 In a dutch oven start sausage browning in the olive oil while you chop the onion and mince the garlic. Stir them into the sausage and continue cooking until they are tender.

 Add broth, then slowly whisk in cornmeal. Bring to a simmer, reduce to low and cook (uncovered) for about 15 minutes, stirring occasionally and scraping bottom to prevent sticking.

 Stir in spinach and optional beans and continue cooking for another 5 minutes. Serve with grated Parmesan (the cheese is salty, so individual diners can adjust their own seasoning to taste).