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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
Pardon the interruption
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Love polenta at our house and cook it often but had not considered format as soup until this recipe and it is a delicious treatment. Although kale isn't our fav green leafy veg, we made it as written the first time. Really good. Then a second pass a couple of weeks later - it had been that good to want an encore - and that time we eliminated the kale from the leek saute step since we didn't have it on hand while all the other ingredients are staples. We still included all the other finishing ingredients of pepperadew with the leeks and plucked some whole leaves of fresh flat leaf parsley to stir together with the leeks to add green and herb when stirring in the pepperadew. Also delicious. Either way, this recipe is a keeper.