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Heat the oil in a dutch oven or large saucepan over medium-high heat. Add the spinach and garlic and cook, stirring often, until spinach has wilted, about 5 minutes.
Stir in ¾ tsp salt, and ½ tsp pepper until well combined.
Slowly stir in the water and bring to a boil over medium-high heat.
When the soup starts boiling reduce the heat to low. Slowly stir in the cornmeal, just little at a time while continuously stirring (to prevent lumps), until well combined.
Simmer over low heat, stirring often, about 10 minutes.
Season with salt & pepper to taste then serve topped with freshly grated Parmesan cheese.