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Yes, she baked for the Queen of England.
This is our take on polentina, a traditional Italian peasant soup that’s not much more than brothy polenta. We, however, add pancetta, leeks and rosemary to give the dish complexity and round out the flavor of the corn. Topped with broth-blanched kale laced with sweet-tart pickled peppers, this soup is a light but satisfying meal in a bowl.
tablespoon extra-virgin olive oil, plus more to serve
ounces thinly sliced pancetta
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