Ingredients

• 40 g yellow cornmeal
• 1/2 tablespoon olive oil
• 160 g kielbasa, sliced into 1 (or similar)
• 5 cups vegetable stock, from 1 cube
• 80 -100 g collard greens, stemmed and thinly sliced crosswise
• 2 eggs, lightly beaten

Instructions

1. Heat cornmeal in a Ø 25 cm skillet over medium-high heat and cook for 3–4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside.

2. Sauté sausages in olive oil in the same skillet, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.

3. Bring vegetable stock to a boil in a pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, for about 20 minutes. Reserve 1 cup of the soup for later use.

4. Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.

5. 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.

6. Serve hot.