turnip greens with cornmeal dumplings

1 (½-pound) ham hock
2 quarts water
1 bunch (about 3 pounds) turnip greens with roots, cleaned
1 teaspoon salt
1 cup cornmeal
½ teaspoon salt
1 cup boiling water
1 egg, beaten
All-purpose flour

Wash ham hock, and place in an 8-quart Dutch oven:
add water, and bring to a boil. Reduce heat,
and simmer 1 hour or until meat is tender.

Peel turnip roots, and cut in half. Add turnip greens,
turnip roots, and 1-teaspoon salt to Dutch oven;
bring to a boil.
Cover: reduce heat and simmer
2 hours or until greens and
roots are tender.

Combine cornmeal and ½ teaspoon salt;
mix well. Stir in boiling water.
Add egg, and mix well. Drop cornmeal mixture by
tablespoonfuls onto a well a floured board,
and roll in flour. Place dumplings over hot
turnip greens; cover and cook over medium heat
15 minutes.