Polentina Alla Toscana

banner

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Some soups, once encountered, live on in both memory and a cook’s personal repertoire. This very traditional Tuscan soup impressed me when I first encountered it in Florence. I loved the way a little polenta could be used to thicken, ever so slightly, a vegetable soup. There was something special too about the deep, dark kale and fruity olive oil that were added to the bowl. My version is faithful to the original, so good that there was no need to embroider.