Creamed collard and country ham pot pie with cornmeal pastry
Instructions:
- 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.
- 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.
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