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| Steelhead Trout with Polenta and Mushrooms |
Once the polenta was made, this meal came together in less than half an hour.
A liter and a half of milk/water is brought to a boil and 250 grams of polenta added; reduce to simmer, stir, stir, 30 minutes later, it's done. This was the package directions for 4 servings! It made 12 servings, easily.
After removing from the stove, I added: a pat of butter, 3 ounces of cheddar, 1/2 cup of Parmesan.
I adjusted the salt and poured it into containers to cool.
This recipe makes too much polenta!
I reheated previously sauteed mushrooms, caramelized onions, and roasted peppers in about 2 tablespoons of this garlicky vinaigrette.
The fish filet went into a 425f oven for 12 - 18 minutes while the polenta was pan-fried.
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| Steelhead Trout, Polenta, Mushrooms |
Light, probably healthy - tasted healthy and light - and the acidic, sweet mushroom mixture went very well with the fish. You'll notice there isn't much in the way of vegetables - I'm not buying any more disappointment from the supermarket because market starts this Saturday!
I loved the pillowy texture of the polenta with its crunchy/chewy crust, and wished I had cut a bigger piece. Fortunately, I have eleven more servings to get to.
