Gs Lafayette Inspired Redfish And Polenta Recipes

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GRILLED SHRIMP AND POLENTA



Grilled Shrimp and Polenta image

This play on shrimp and grits uses store-bought polenta, because the last thing you want to do when it's hot is stand over a pot of steaming cornmeal. The shrimp, polenta, and grape tomatoes all grill together in just a few minutes and then get topped with a spicy butter that melts into a luscious sauce for the hot shrimp.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 lemon
4 tablespoons unsalted butter, at room temperature
2 to 3 teaspoons hot sauce
Kosher salt and freshly ground black pepper
1/4 cup lightly-packed fresh parsley leaves, roughly chopped
1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
1 pint grape tomatoes (about 20)
1 tube prepared plain polenta (about 18 ounces), cut into twelve 1/2-inch rounds
1 pound large shrimp, peeled, deveined and tails removed

Steps:

  • Zest the lemon into a mixing bowl and add the butter, hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
  • Prepare a grill or grill pan or for high heat. Lightly oil the grill grates. Thread the tomatoes on the skewers, about 7 tomatoes per skewer. (If using wooden skewers, leave just 1/2 inch of the skewer sticking out on each end so you do not have to soak them). Brush 1 tablespoon of the oil on the tomatoes and sprinkle them liberally with salt and pepper.
  • Brush both sides of the polenta rounds with 1 tablespoon of extra-virgin olive oil. Sprinkle liberally with salt and pepper.
  • Arrange the skewered tomatoes on the hot grill and cook, turning occasionally, until they are lightly charred in spots and have started to burst, 12 to 15 minutes.
  • Meanwhile, arrange the polenta on the grill and cook until lightly charred with distinct grill marks, about 5 minutes per side, flipping once using a flat metal spatula. (Be careful not to flip the polenta too early because it will stick to the grill if it is not ready.) Remove from the heat and reserve.
  • Toss the shrimp with the remaining 2 tablespoons oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Remove from the heat and reserve.
  • By this time, the grape tomatoes should be ready to take off the grill as well. Carefully remove the tomatoes from the skewers and place directly into a small bowl. Use the back of a pair of tongs or a spoon to lightly smash the tomatoes so that they release their juices.
  • Place 3 pieces of polenta on each plate. In the center of the polenta, spoon a quarter of the tomatoes along with their juices, one quarter of the shrimp and a large dollop of the reserved butter mixture (if it doesn't melt, touch the business end of a pair of tongs to the grill, and then to the butter to finish melting). Garnish with the reserved parsley and wedges of lemon for squeezing on top of each serving.
  • Copyright 2014 Television Food Network, G.P. All rights reserved.

SLOW-COOKER BEEF AND POLENTA



Slow-Cooker Beef and Polenta image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h25m

Yield 4 servings

Number Of Ingredients 11

2 pounds beef chuck roast, trimmed and cut into 8 pieces
1 tablespoon Italian seasoning
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, sliced
5 cloves garlic
1 12-ounce jar pepperoncini, drained and sliced, plus 1/3 cup brine
1 14-ounce can cherry tomatoes
3/4 cup low-sodium beef broth
1 cup quick-cooking polenta
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter

Steps:

  • Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
  • Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
  • Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1384 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 52 grams, Sugar 5 grams

GRILLED POLENTA



Grilled Polenta image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 36 squares

Number Of Ingredients 8

8 cups water
1 teaspoon salt
2 cups polenta/yellow cornmeal
1/3 cup heavy cream
2 tablespoons butter, softened
1 cup grated Parmesan
Fresh cracked black pepper, to taste
Olive oil

Steps:

  • Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

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.

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