Potlikker Pot Pie
Makes 8 servings
Ingredients
- 1 (16-ounce) package smoked sausage, sliced
- 2 cups cubed peeled sweet potatoes
- ¼ cup unsalted butter
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2½ cups chicken broth
- 1 (12-ounce) bag chopped frozen collard greens, thawed
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- 1 cup plain cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1½ cups whole buttermilk
- ¼ cup vegetable oil
- 1 large egg
- Garnish: chopped fresh parsley
Instructions
- Preheat oven to 375°.
- In a 12-inch cast-iron skillet, cook sausage and potatoes over medium heat, stirring frequently, until golden brown, about 10 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
- Add butter to skillet, and cook over medium heat, stirring occasionally, until melted. Add onion, and cook, stirring frequently, until golden brown, 5 to 7 minutes. Add garlic, and cook, stirring constantly, for 1 minute. Stir in flour, and cook, stirring constantly, until lightly browned; slowly add broth, stirring until combined. Stir in collards, peas, and peppers. Stir in sausage and potatoes. Bring to a boil. Reduce heat, and simmer for 10 minutes.
- Meanwhile, in a large bowl, whisk together cornmeal, flour, baking powder, and salt. Whisk in buttermilk, oil, and egg. Pour on top of sausage mixture.
- Bake until a wooden pick inserted in center of topping (not filling) comes out clean, 20 to 25 minutes. Garnish with parsley, if desired.
