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Polenta Soup with Crispy Pancetta and Kale

Polenta Soup with Crispy Pancetta and Kale

Our weeknight take on polentina, a traditional, brothy Italian peasant soup; adding pancetta, leeks and rosemary brings complexity that rounds out the corn.

By Courtney HillDecember 10, 2018

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

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.

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.

Ingredients
  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 3

    ounces thinly sliced pancetta

  • 2

    leeks, white and light green parts only, halved lengthwise and thinly sliced

  • 4

    teaspoons minced fresh rosemary, divided

  • 2

    quarts low-sodium chicken broth

  • Kosher salt and ground black pepper

  • 1

    bunch lacinato kale, stemmed, leaves torn into 1-inch pieces

  • ½

    cup coarse stoneground yellow cornmeal

  • ⅓

    cup drained Peppadew Sweet Picanté Peppers, chopped

  • Finely grated Parmesan cheese, to serve

Step 1

In a large pot over medium, add the oil and pancetta. Cook, stirring occasionally, until crisp, 6 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate.

Step 2

To the pot, add the leeks and 3 teaspoons of rosemary, then cook, stirring occasionally, until the leeks are golden brown and tender, 3 to 5 minutes.

Add the broth, 1½ teaspoons salt and ½ teaspoon pepper, then stir to scrape up any browned bits. Bring to a simmer over medium-high, stir in the kale and cook until tender, 2 to 4 minutes.

Using a slotted spoon, transfer the kale to a medium bowl (it's fine if some of the leeks come with the kale); set aside.

Step 3

Return the broth to a simmer over medium-high, then gradually whisk in the cornmeal. Reduce to medium-low and cook uncovered until the polenta is tender, about 20 minutes, stirring frequently and adjusting the heat as needed to maintain a slow simmer. Taste and season with salt and pepper.

Step 4

Stir the Peppadew peppers and remaining 1 teaspoon rosemary into the kale. Ladle the soup into serving bowls, then top with the kale. Crumble the pancetta over the top, drizzle with additional oil and sprinkle with Parmesan.