fried eggs over collards with pancetta and polenta


I did write that there was no turkey.  One of the downsides of our non-traditional Thanksgiving was the total absence of leftovers after the feast. So, instead, on Friday I gathered some other homey old standards I had on hand, fresh eggs, silky greens, cured pork, corn meal, milk and butter, and scoured the internet for a suggestion which would incorporate some of the ingredients I had on hand (actually, as I often do, I really looked for a good picture), and came up with “Fried Eggs and Collard Greens”, on  No turkey or dressing or cranberry, but we were able to enjoy some of the best elements of breakfast, lunch, and dinner, plus a good bottle of wine.

  • a base of coarsely-ground polenta flour stirred with milk, water, and finished with butter, beneath a layer of collard greens from Phillips Farm which were cooked with pancetta from Citarella, red onion from Norwich Meadows Farm, and some good chicken broth, then topped with eggs from Knoll Crest Farm fried in butter and olive oil, seasoned with salt and pepper, and finished with a sprinkling of chipotle Tabasco sauce (the sauce was added after the picture above was taken)
  • the wine was an Italian red, from the Marche, Saladini Pilastri Rosso Piceno 2012