Recipe by evelyn/athens
A Brazilian recipe from Saveur #133.
Top Review by Elmotoo
Definitely different for us but very tasty. It got quite salty from the broth reducing so be careful when adding salt. We added a decent sloshing of Tabasco to our servings. It made enough for the 3 of us to have small second helpings (no leftovers). Easy & economical. Made for Culinary Quest 2014/CCQ.
- 1⁄2 cup yellow cornmeal
- 2 tablespoons canola oil
- 6 ounces kielbasa sausage (cut diagonally into 1/4 inch thick slices)
- 7 cups chicken stock
- 4 ounces collard greens, stemmed and thinly sliced crosswise
- 2 eggs, lightly beaten
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 scallions, thinly sliced
Directions See How It's Made
- Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3–4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
- Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.