Naturally Better Tilapia with Creamy Polenta
Tender and flaky Tilapia pairs so well with creamy polenta in this hearty recipe. The addition of chicken to the polenta cooking liquid adds another layer of flavor to this dish and makes a great alternative to rice or potatoes. The rich sauce marries so well with the mild-tasting tilapia.
4 Naturally Better Tilapia Loins
1 Package of grits (Stone Ground Yellow) or Polenta
2 tbsp Butter
1 tsp Fresh Thyme
1/2 tsp Chopped Fresh Garlic
chicken stock to replace water on package instructions
1/2 cup Heavy Cream
8 oz Butter
2 tsp Fresh Thyme
1 cup Diced Onion
1 cup Diced Green Bell Pepper
1.5 cup White Wine
1 cup Diced Tomato
3 tsp Lemon Juice
2 tsp Chopped Parsley
Sea Salt and Fresh Black Pepper
Cook polenta according to package directions, replacing the water with chicken stock. Then add remaining ingredients.
Cook onions, and bell pepper in a large sauté pan with 2oz butter. Once vegetables are caramel colored add wine and increase the heat. Allow the wine to reduce by 50%. Add remaining ingredients and stir.
Season with pepper, kosher salt, Cayenne, Paprika and Cumin. In a hot pan with 2 table spoons oil on med high heat. Cook the loins for approximately 3 minutes per side, or until you reach desired doneness.
Spoon creamy polenta onto the center of the plate. Then lay one loin across the top. Spoon a generous amount of sauce on the fish allowing to spill onto the polenta.