Pati Jinich is on a quest to show people what Mexico looks like and tastes like.
Ukrainian chef Olia Hercules invites us into her kitchen to learn two recipes.
Take a cooking class with us and our instructors from around the world.
NEW - 125 simple weeknight recipes from the world's healthiest cuisine.
1000+ hard-to-find items from around the world.
Everything Milk Street. 12 weeks for just $1. Start your trial here.
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.
Servings
Don't allow the soup to boil after the cornmeal is added. Slow simmering ensures the consistency doesn't become too thick or gluey.
15 minutes active
tablespoon extra-virgin olive oil, plus more to serve
ounces thinly sliced pancetta
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTThe New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS
Tuesday Nights, Tuesday Night Mediterranean, Fast and Slow and Cookish
