Creamed collard and country ham pot pie with cornmeal pastry
- Filling:
- 4 thick bacon slices, cut crosswise into 1⁄4-inch strips (about 4 ounces);
- 2 large onions, thinly sliced (about 3 cups);
- 4 cups chicken stock or one of the smoked stocks ;
- 1 teaspoon kosher salt, plus more to taste;
- 1 teaspoon sugar;
- 1⁄2 teaspoon ground black pepper, plus more to taste;
- 1 small red pepper pod, a pinch of crushed red pepper flakes, or a pinch of cayenne pepper;
- 3 pounds collards, stems and tough ribs removed, leaves cut into thin ribbons;
- 1 cup half-and-half;
- 4 ounces chopped country ham;
- 4 garlic cloves, coarsely chopped;
- 3 tablespoons cornstarch.
- Pastry:
- 1 cup all-purpose flour;
- 1⁄2 cup coarse stoneground yellow cornmeal;
- 21⁄2 teaspoons baking powder;
- 1⁄2 teaspoon kosher salt;
- 4 tablespoons (1⁄2 stick) butter or lard, cut into small cubes and chilled 3⁄4 cup half-and-half;
- Instant flour or additional cornmeal, for rolling;
- 2 tablespoons butter, melted;
- 1⁄2 teaspoon coarse salt or additional kosher salt;
- 1⁄2 teaspoon coarsely ground black pepper.
Instructions:
- For the filling: Cook the bacon in a large, heavy pot over medium heat, stirring often, until it renders its fat and is crispy, about 15 minutes. Transfer with a slotted spoon to paper towels to drain, leaving the drippings in the pot.
- Add the onions and a pinch of salt to the pot. Stir to coat with the drippings and cook, stirring often, until softened, about 8 minutes. Stir in the stock, salt, sugar, black pepper, and red pepper and bring to a simmer. Add the collards a big handful at a time, stirring until they wilt before adding more. Reduce the heat to low, cover the pot, and simmer until tender, 30 to 45 minutes. Discard the pepper pod.
- Meanwhile, stir together the half-and-half, ham, and garlic in a small saucepan. Bring to a simmer over medium heat, then remove the pan from the heat, cover, and set aside to steep. When the collards are done, stir in the half-andhalf mixture.
- Place the cornstarch in a small bowl and whisk in enough cold water to make a smooth paste and then pour into the collards. Bring to a low boil and cook, stirring constantly, until the liquid thickens to the consistency of thin gravy. Stir in the reserved bacon. Season with salt and pepper. Keep the collards warm over low heat, stirring occasionally.
- For the pastry:
- Preheat the oven to 375 F.
- Whisk together the flour, cornmeal, baking powder, and salt in a large bowl. Use a pastry blender or your fingertips to work in the butter until the pieces are no larger than grains of rice. If you press a little against your thumb, it should cling like a small leaf. Slowly add the half-and-half and stir with a fork until the dough comes together. Pour the pastry onto a lightly floured surface and knead gently only until smooth and no longer sticky, 4 or 5 turns. Roll or pat the pastry into a rectangle that is about 1⁄3-inch thick. Use a sharp knife or pastry wheel to cut the pastry into long strips about 11⁄2-inches wide.
- Spoon the warm collard filling into a 9 × 13-inch baking dish. Arrange the strips of pastry over the filling, leaving only about 1⁄8 inch of space between the strips. Trim the ends of the pastry as needed to make them fit. You might have a little left over. Lightly brush the pastry with the melted butter and sprinkle with the coarse salt and pepper.
- Bake until the pastry is golden brown and the collards are bubbling, 30 to 35 minutes. Let the cobbler sit for 15 minutes before serving hot.