Polenta Soup with Crispy Pancetta and Kale | Christopher Kimball’s Milk Street | Recipes, TV and Coo

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