This recipe screams comfort food! How perfect for cool, fall nights?
Ingredients:
Pot Pie
- 2 tablespoons sunflower oil
- 6 oz diced country ham
- 1 cup diced onions
- 1 bag turnip greens
- 3 cups water
- 2 tablespoons cornmeal
Dumplings
- 1/2 + 2 tablespoons cornmeal
- 1/4 cup all-purpose flower
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 tablespoons butter
Directions:
Pot Pie
Preheat oven to 450 degrees
Heat large skillet on medium high. Add sunflower oil and country ham. Cook ham until lightly browned, about 6-8 minutes.
Add onions to skillet, cooking until translucent, 2-4 minutes
Add turnip greens to skillet, stirring to wilt. Add 3 cups of water.
Bring to a boil then lower to simmer. Cook 30-40 minutes.
Stir 2 tablespoons cornmeal into turnip greens mixing well.
Pour mixture into 8×8 baking dish. set aside.
Dumplings
Place cornmeal in medium bowl
Whisk flour and baking powder together in a seperate bowl
Heat milk, butter and salt in small saucepan until just hot
Pour buttermilk over cornmeal mixture, mix well.
Combine flour and cornmeal mixture, stirring until smooth
Assembly:
Using a small ice cream scoop, drop cornmeal dumplings over greens in baking dish, leaving room in between
Bake at 450 degrees for 15-20 minutes until golden and firm to touch
Remove from oven and let sit 5 minutes before serving. Serves 4-6
