Blackened Flounder & Creamy Polenta {with Brussels Sprout Slaw}
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.
Ingredients
For the blackened flounder...
- 1 - 1 1/2 lbs. flounder 4 fillets
- 1/4 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
Instructions
For the polenta...
- Bring chicken stock, cream, and salt to a boil. Slowly whisk in the polenta and bring mixture back to a boil, stirring constantly.
- Reduce heat to low and continue cooking for 20-25 minutes, stirring often. Add additional tablespoons of broth or water if needed.
- When polenta is done, stir in butter and Parmesan cheese. Season with salt & cayenne to taste.
For the blackened flounder...
- Generously coat both sides of flounder fillets with favorite Cajun rub.
- 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.
- Serve flounder on a bed of creamy polenta. Sprinkle with fresh cilantro leaves and scallions.
- Delicious with a side of coleslaw.