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Polenta Soup with Kale and Parmesan
Polentina alla toscana, a rustic Italian soup, is a brothy version of soft polenta with a few added ingredients. For our take, we use water as the liquid, not chicken or vegetable stock, so the corn flavor is more pronounced. It’s important, however, to use coarse stoneground cornmeal to obtain the correct texture and taste. Lacinato kale, the type called for here, is sometimes referred to as Tuscan or dinosaur kale; the dark-green leaves become tender after only a few minutes of cooking. If you would like to make the soup heartier, add a can of cannellini beans (rinsed and drained) along with the kale.
4-6
Servings
30 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
1
large yellow onion, chopped
Reviews
January 30, 2025
Weeknight Gem!
For us, the beans are essential. Easy enough for a weeknight and an entire meal in one bowl!
December 17, 2023
Delicious - but with enhancements
Like a number of people who have commented, I used half chicken stock and half water. I added the beans and was liberal in my interpretation of a “bunch” of kale. Most significantly, I added a little black truffle spread. I had tasted it before the add and it was quite good. However, the addition of the black truffle took it to the next level.
December 7, 2023
Amounts
I have a question: I live and cook in Japan where kale is a a premium product. Maybe 2 or 3 leaves, if sold at all, are sold in a bundle… for a high cost. Also, other veggies are sold in different sized amounts compared to the US. It would be great to have the weights in ozs or grams for veggies so those of us who don’t know how big a bundle of kale is in the States…. can figure it out. Even an “about” weight would be helpful. Nonetheless, I am making this soup today and I’ll let you know how it goes. I am really looking forward to it.
February 19, 2023
Cristina
Great soup. Instead of water, I made a quick Parmesan broth with Parmesan rings and vegetables.
February 2, 2023
Excellent and quick to the table
I made the soup as written with the optional cannellini beans and everyone loved it and thought it was very flavorful.
I made this as written first, and it was wonderful, the leeks give it a special something. I wanted to make it again, but had some cooked polenta I was going to fry, but didn't feel like it. So I added the cooked block of polenta instead, and used a potato masher. It wasn't smooth like the original, but it had a more 'rustic' feel that was still soft and delicious. Thank you Milk Street!
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I found this a little bland as written, so I "souped" (lol) it up with the following:
2 boullion cubes
xtra parm (kept adding until I got a strong flavor)
then it was awesome!
Added some white beans too. We're loving it for lunches this week.
I wonder if my result could be because I was using a lower quality domestic parm versus true parmiagiano reggiano? I would guess a stronger imported parm wouldn't need as much flavor help. Your mileage may vary!