Vegan Polenta Lemon and Arugula Soup

I am always intrigued by anything to do with cornmeal.  I have no idea why, but I HAVE to make any recipe I find that uses it in a unique way.  Here's a soup recipe that I adapted from a chicken stock version.  It's light and perfect for Spring.  Brent liked it so much he went back for seconds.  This recipe pairs well with Nut Pâté sandwiches, which will be posted tomorrow.

Ingredients

Vegan Polenta Lemon and Arugula Soup
Yield: 2-3 servings (easily doubled)
Adapted from Lemon-Arugula Soup in Whole Living magazine May 2011

Ingredients:
1/2 of one tube of polenta,* diced
1 cup vegetable stock
1/2 cup water
Juice of 1/2 a small lemon
2/3 cup baby arugula
Salt and pepper to taste
Olive oil for garnish

Directions:
1. Heat diced polenta, vegetable stock, and water over medium heat, whisking until smooth.  Use the back of a spoon or fork to mash the cubes to help the process along.
2. Remove from heat.  Stir in lemon juice and arugula.  Season with salt and pepper an drizzle with olive oil.  Serve immediately.

Notes:
-*Polenta comes in 2 main forms, dry as cornmeal, and pre-made in a tube.  This recipe calls for the tube kind.  Most grocers carry this kind and it can usually be found in the produce section by the organic/natural foods.  In the second picture above, you can see 1/2 a package.
-Getting the polenta smooth takes patience.
-This recipe could easily be made with spinach or other greens.