2. Bring a medium pot of water to a boil over high heat. Add the collards and 1 tablespoon salt and cook until the greens are tender, about 10 minutes. Dump into a colander to drain and cool. 3. Meanwhile, add the stock, cream, ¾ cup of water, the butter, 1¼ teaspoons salt, and ¼ teaspoon pepper to the pot and bring to a boil over medium heat. Slowly pour in the cornmeal, whisking constantly. Reduce the heat to low and stir with a wooden spoon until the mixture thickens to the consistency of smooth mashed potatoes and pulls away from the pan, about 5 minutes. Stir in the ricotta until incorporated, about 2 minutes. Add the collards, take a taste, and sprinkle in more salt and pepper if needed. 4. Spread the mixture in the prepared pan and level the top with a greased o set spatula or the back of a spoon. Let sit until firm, 30 minutes to 1 hour. 5. Cut the cornmeal into 1-by-2-inch rectangles. Brush a large skillet, preferably nonstick, with oil and heat over medium heat. When it’s hot, brush the rectangles with oil and sear, in batches, until golden brown, 2 to 3 minutes per side. Transfer to paper towels to drain. Serve warm.