Cooking Instructions
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Step 1
Combine whole Milk (1 cup), Water (1 cup), Kosher Salt (to taste), Ground Black Pepper (to taste) in a small sauce pot and bring to a simmer over medium heat. Stir in the Polenta Grits (1/2 cup) with a whisk. Stir the pot as they simmer.
Step 2
Lower heat to medium-low and cook 25-30 minutes. Season the Trout Fillet (16 ounce) with Cayenne Pepper (to taste), Kosher Salt (to taste) and Ground Black Pepper (to taste).
Step 3
Continue stirring grits along the bottom every 5 minutes or so with a whisk and/or flat-edged wooden spoon to avoid scorching the pot. Once grits have cooked fully, turn off heat, cover the pot and let rest for 15-20 min
Step 4
While grits are resting, heat a saute pan over medium-high heat. add Olive Oil (1 tablespoon) and heat until shimmering.
Step 5
Add trout filet skin down and cook without turning or moving until the fish is cooked most of the way through and well browned & crisp on the skin side. Remove to a plate, skin side up, and reserve.
Step 6
Add Pecans (1/4 cup) pieces to the trout pan and toast/brown for 1-2 min, add Oyster Mushroom (2 ounce), Unsalted Butter (1 tablespoon), Ground Black Pepper (to taste), Ground Cinnamon (1/8 teaspoon), Ground Cumin (1/4 teaspoon), and Cayenne Pepper (to taste). Cook while stirring 3-4 min, or until tender, add Cherry Tomato (16), Kosher Salt (to taste), and Black Pepper (to taste).
Step 7
Push everything to one side, then return fish to thepan skin side up. Turn off the heat.
Step 8
Add the Gouda (2 ounce) and Butter (1 tablespoon) to the grits, stirring well to melt and combine, then adjust the consistency with a little more whole milk or water if needed.
Step 9
Top trout with the oyster mushrooms and pecan mixture and serve along side a helping of gouda grits. Enjoy!
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