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Foraging with Alexis Nikole Nelson.
Polentina alla toscana, a rustic Italian soup, is a brothy version of soft polenta with a few added ingredients. For our take, we use water as the liquid, not chicken or vegetable stock, so the corn flavor is more pronounced. It’s important, however, to use coarse stoneground cornmeal to obtain the correct texture and taste. Lacinato kale, the type called for here, is sometimes referred to as Tuscan or dinosaur kale; the dark-green leaves become tender after only a few minutes of cooking. If you would like to make the soup heartier, add a can of cannellini beans (rinsed and drained) along with the kale.
tablespoons extra-virgin olive oil, plus more to serve
large yellow onion, chopped
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