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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Polenta Soup with Crispy Pancetta and Kale
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.
4
Servings
Tip
Don't allow the soup to boil after the cornmeal is added. Slow simmering ensures the consistency doesn't become too thick or gluey.
40 minutes
15 minutes active
Ingredients
-
1
tablespoon extra-virgin olive oil, plus more to serve
-
3
ounces thinly sliced pancetta
Directions
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