Photo: Jen Causey; Food Styling: Margaret Dickey and Gordon Sawyer; Prop Styling: Audrey Davis
Active Time
35 Mins
Total Time
35 Mins
Yield
Serves 4 (serving size: 1 cup polenta, 1 fillet)

Finish this dish with a pop of freshness from a fresh garnish and serve with lemon wedges. Don't worry if you don't have those things on hand—this healthy recipe will still be delicious without them. 

How to Make It

Step 1

Melt 2 tablespoons of the butter in a saucepan over medium. Stir in stock, cauliflower, and cornmeal; bring to a boil over medium-high. Cover and reduce heat to medium-low; simmer, stirring occasionally, until cornmeal is tender, about 25 minutes. Stir in cheese, 3/4 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Remove from heat; cover to keep warm until ready to serve.

Step 2

While cornmeal mixture cooks, stir together paprika, oregano, cayenne pepper, and remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Pat fillets dry; sprinkle evenly with paprika mixture.

Step 3

Melt 1 tablespoon of the butter in a nonstick skillet over medium-high. Add 2 of the fillets; cook, turning once, until well browned and a thermometer inserted in thickest portion of fillets registers 145°F, 4 to 5 minutes per side. Transfer fillets to a plate; cover to keep warm. Repeat with remaining 1 tablespoon butter and 2 fillets. To serve, spoon 1 cup polenta on each of 4 plates; top each with 1 fillet. Sprinkle evenly with sliced scallions.

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