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
  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until a wooden pick inserted in center of topping (not filling) comes out clean, 20 to 25 minutes. Garnish with parsley, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/potlikker-pot-pie/