The secret ingredient in this satisfying soup is a small amount of cornmeal (polenta), just enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish.
Aleppo pepper comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. It's become easier to find in gourmet markets, but if necessary, you can substitute red pepper flakes.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
Step 2
Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
Step 3
Stir in the greens and cook for 15 minutes more, or until tender.
Step 4
Ladle into bowls and garnish with grated Parmigiano.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
39 Polenta Recipes for Creamy (or Crispy) and Delicious Comfort Food
Savory or sweet, creamy or crisp, there are so many extraordinary ways to make polenta.
