Cornmeal and Sausage Soup (Sopa De Fuba)

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   ["Heat cornmeal in a 10"" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 34 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."]

* Per serving · 4 servings · Values may vary.

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