Blackened Flounder & Creamy Polenta {with Brussels Sprout Slaw}
Cook time
Total time
This meal has the right balance of heat from the blackening seasonings offset by the creamy polenta and cooled slightly with a bite of slaw.
Recipe type: Seafood
Serves: 4
For the blackened flounder...
  • 1 - 1½ lbs. flounder, 4 fillets
  • ¼ cup Cajun rub
  • 2 Tbl. butter
  • 2 Tbl. sunflower or canola oil
For the polenta...
  • 1 cup raw Polenta (yellow cornmeal)
  • 4 cups chicken broth or water
  • ½ cup cream
  • 1 tsp. salt
  • 1 Tbl. butter
  • 1 cup Parmesan cheese, grated
  • Salt
  • Pinch cayenne pepper
  • 2 cups Brussels Sprout Slaw, optional
  • fresh cilantro leaves and thinly sliced scallion, for garnish
For the polenta...
  1. Bring chicken stock, cream, and salt to a boil. Slowly whisk in the polenta and bring mixture back to a boil, stirring constantly.
  2. Reduce heat to low and continue cooking for 20-25 minutes, stirring often. Add additional tablespoons of broth or water if needed.
  3. When polenta is done, stir in butter and Parmesan cheese. Season with salt & cayenne to taste.
For the blackened flounder...
  1. Generously coat both sides of flounder fillets with favorite Cajun rub.
  2. In a large skillet, heat 1 Tbl. butter and 1 Tbl. oil to high. Add two fillets at a time browning 2-3 minutes per side until fish flakes with a fork. Add additional Tbl. of butter and oil and repeat with remaining fillets.
  3. Serve flounder on a bed of creamy polenta. Sprinkle with fresh cilantro leaves and scallions.
  4. Delicious with a side of coleslaw.
Recipe by Lemony Thyme at