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.
- Makes4 servings
- Cook Time40 minutes
- Active time plus cooling15 minutes active
- 1
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.
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