A bowl of farinata is one of those cold-weather comfort staples that I look forward to every year, like wrapping myself in a down jacket or wool socks. Farinata is a porridge-style soup in which polenta is whisked into simmering broth, a revelation to chilly eaters everywhere. Since I don’t eat corn anymore (kind of a hassle, I know, which you may remember from the Kinda Tortilla), I fell in love with millet as a replacement for polenta and haven’t looked back. This recipe is inspired by one I wrote for my first cookbook, “Kale Farinata,” that I serve topped with capers fried in olive oil.
- Top with fried capers (excerpt from my book, “Twenty-Dollar, Twenty-Minute Meals”): Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 2 tablespoons capers, drained and patted dry, and cook until crispy, 2 minutes. Divide oil and capers among soup bowls.
- Sprinkle with your favorite finely grated cheese (I like to use a microplane grater and watch a large pile deflate on top of hot soup).
- I once wrote a recipe for farinata for a cheese magazine (#dreamjob) that just tossed cubed pieces of Ossau-Iraty cheese into the warm soup. See for yourself here.
Show me how you serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.