Gs Lafayette Inspired Redfish And Polenta Recipes

G'S LAFAYETTE-INSPIRED REDFISH AND POLENTA

Steps:

• Bring 6 cups of water to a boil.
• Lightly oil a saute pan with olive oil and heat over medium-high heat. Add the bacon, sausages, garlic, jalapeno, if you want a kick, and shallots. Let it fry.
• Add the polenta to the boiling water and stir frequently. While the polenta is cooking, keep an eye on it and begin preparing your redfish. Sprinkle the skin side with blackening spice. Coat a pan with vegetable oil and heat over medium-high heat. Place the fish in the pan skin-side down and cook until brown.
• Stir the Cheddars, Parmesan and butter into the polenta until rich and thick. Mix in the sausage and garlic mixture. Plate and serve the fish on a bed of polenta.

KALE WITH TOMATO AND POLENTA

Steps:

• Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
• Prepare garlic and mushrooms.
• Coat large non-stick covered frying pan or dutch oven (at least 5 quarts) with oil. Add garlic, mushrooms and pepper flakes.
• Cook over medium heat, stirring frequently, adding small amounts of water as needed to prevent sticking until mushrooms start to soften.
• Add tomatoes and raisins and heat through.
• Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding small amounts of water if needed to prevent sticking.
• Cover and turn heat very low to keep warm.
• Mix corn meal with broth and bring to a boil, stirring constantly.
• Continue to stir until polenta thickens and begins to pull away from pot.
• Serve kale mixture on top of polenta.