• 2servings
  • 165minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1L smoked turkey stock, recipe follows

  2. 1L low-sodium tinned vegetable stock

  3. 1/2; tsp cayenne pepper

  4. 100g instant polenta

  5. 60g shredded Monterey Jack cheese

  6. Instant flour, for dredging (recommended: Wondra)

  7. 65ml olive oil

  8. 1/2; tsp freshly ground white pepper, plus more to taste

  9. 1 tsp salt

  10. 10 black peppercorns, ground

  11. 1 rib celery, sliced into 1 large carrot, sliced into 1cm pieces

  12. 1 large onion, chopped into 2 1/2cm pieces

  13. 1 Tbsp hot red pepper sauce

  14. 2 tsp cider vinegar

  15. 1 large bunch collard greens, stemmed and chopped

  16. 1kg smoked turkey wings

Instructions Jump to Ingredients ↑

  1. Braised collard greens on polenta cakes 1) Butter a half-sheet pan (about 30 by 44cm), line it with parchment paper, and butter the parchment paper. Set aside.

  2. Grits:

  3. 2) Bring the broth, salt, white pepper, and cayenne to a boil in a medium saucepan over high heat. With broth mixture at a boil, gradually pour in the grits, while whisking constantly. After the grits are incorporated, reduce heat to a simmer, and cook, stirring constantly, until the grits are thick, about 5 minutes. Add the cheese and stir until melted. Spread the grits in an even layer about 1cm thick in the prepared pan and refrigerate until set and firm, at least 1 hour.

  4. Greens:

  5. 3) Bring the smoked turkey stock to a boil in a medium saucepan over high heat. Add the greens and adjust the heat to maintain a simmer. Cook, stirring occasionally, until greens are tender and liquid has evaporated, about 1 hour. Remove from heat and add the cider vinegar. Keep warm while frying the grits cakes.

  6. When the grits are set and firm, turn the grits out onto a clean cutting board. Using a 3cm round or square cutter, cut the grits into small cakes. Put some instant flour on a plate and season with salt and pepper, to taste. Dredge the cakes in the seasoned flour. Heat the olive oil in a large skillet, and fry the cakes, in batches, until golden brown, about 3 to 4 minutes per side. Remove from the pan and drain on a paper towel-lined plate.

  7. Top each grit cake with some of the braised greens and serve.

  8. Smoked turkey stock:

  9. 6) Bring 3.3L of water to a boil in a large pot. Add all the ingredients, reduce heat, and simmer for 1 hour. Strain the broth into a large bowl or plastic container. If not using immediately, fill the sink up with ice water to come about halfway up the sides of the container. Nestle the broth in the ice bath and stir it periodically to cool it down. Cover and refrigerate for up to 5 days or freeze for up to 3 months.


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