Gs Lafayette Inspired Redfish And Polenta Recipes

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G'S LAFAYETTE-INSPIRED REDFISH AND POLENTA



G's Lafayette-Inspired Redfish and Polenta image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

Olive oil
1/2 cup diced bacon
1/2 cup largely diced boudin blanc sausage
1/2 cup diced sausage
2 cloves garlic, chopped
1 jalapeno, chopped jalapeno, optional
1 shallot, chopped
2 cups polenta
4 fillets redfish
Blackening spice
Vegetable oil, for cooking fish
1/2 cup mild Cheddar
1/2 cup sharp Cheddar
1/2 cup Parmesan
2 tablespoons butter
Kosher salt and freshly ground black pepper

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



Kale With Tomato and Polenta image

This was inspired by a recipe in Jeanne Lemlin's "Vegetarian Pleasures." I changed it to be more in keeping with a Nutritarian eating style. You can reduce prep time by using pre-chopped or frozen kale, jarred garlic and frozen mushrooms. You can also use prepared polenta. It comes in a tube and you just cut off what you need and heat it. This also works well with broccoli rabe (a.k.a. rapini).

Provided by Anne Sainz

Categories     Greens

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

20 ounces kale, de-stemmed and chopped
8 garlic cloves, minced
4 mushrooms, halved and sliced
1/2 teaspoon oil (to coat pan)
1 pinch crushed red pepper flakes
1/2 cup raisins
1 (15 ounce) can diced tomatoes
3 cups low sodium vegetable broth
1 cup cornmeal

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.

Nutrition Facts : Calories 273.1, Fat 3, SaturatedFat 0.4, Sodium 81.3, Carbohydrate 58.8, Fiber 7.3, Sugar 14.1, Protein 9.6

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