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.
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).
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
While grits are resting, heat a saute pan over medium-high heat. add Olive Oil (1 tablespoon) and heat until shimmering.
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.
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).
Push everything to one side, then return fish to thepan skin side up. Turn off the heat.
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.
Top trout with the oyster mushrooms and pecan mixture and serve along side a helping of gouda grits. Enjoy!