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.

PEAR AND POLENTA

Steps:

• For the parmesan polenta: Bring 6 cups water to a boil in a heavy saucepan. When the water is boiling, add the salt and pepper and then gradually whisk in the cornmeal. Reduce the heat to low and cook until it thickens and the water is absorbed, about 15 minutes. Turn off the heat and stir in the Parmesan and butter.
• Pour the mixture onto a baking sheet and spread out into a uniform layer. Refrigerate until the polenta sets and is firm to the touch.
• For the gorgonzola cheese sauce: Put the cream, gorgonzola, salt and pepper in a pan over medium heat and cook, stirring occasionally, until the ingredients have melted together, about 5 minutes. Set aside.
• Heat the oil in a medium pot over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• Cut the firm polenta into squares (2 inch by 2 inch) and deep-fry in the oil until golden brown, 3 to 4 minutes.
• For the pear and toppings: Heat a grill pan or preheat a grill on medium-high heat. Grill the pear halves to give grill marks and slightly soften, about 3 minutes.
• Put a square of polenta on a plate and stand up the pear halves next to it. Top with the gorgonzola sauce and finish by sprinkling the fresh basil, pine nuts and sun-dried tomatoes over the top.

BAKED MAMALIGA, IT'S THE CORNIEST POLENTA

Steps:

• Bring the water and milk to a boil. Add the cornmeal and turn down to a simmer. Continually whisk for 4 minutes until smooth. Stir in 1/2 the cheese, the butter, 1 tablespoon of the olive oil, the fresh corn and seasoning until the cheese has melted. Grease a casserole with the remaining teaspoon of olive oil and pour in the corn mixture. Top with the remaining cheese and bake in a preheated 400 degree oven until all cheese is melted and browned on top. To serve, cut with dental floss.