Poularde Poached in Milk with Cornbread and Saba Vinaigrette

Method

1. Preheat oven to 375°F (190°C).
2. In a large pot, bring milk to a simmer.
3. Gently submerge poularde in milk and cook for 20-25 minutes until tender.
4. In a bowl, mix cornmeal, flour, salt, and pepper to make cornbread batter.
5. Pour batter into a greased baking dish and bake for 20-25 minutes.
6. In a skillet, sauté collard greens with a bit of oil until wilted.
7. In a small saucepan, combine Saba vinegar, olive oil, and honey to make vinaigrette.
8. Serve poularde with cornbread, collard greens, tomato marmalade, and Saba vinaigrette.