Clear Springs - Roast Parmesan Trout with Polenta and Italian Relish

Roast Parmesan Trout with Polenta and Italian Relish

Makes 4 servings Source: Clear Springs Foods Print This Recipe sponsored by

Ingredients Directions 4 (6 to 8 oz.) 1/3 c 1/3 c 2 Tbsp 2 Tbsp 1 tsp 1 1/4 tsp 1/4 tsp 1 (14 oz.) 1/2 c Clear Springs® Parmesan Crusted Trout, thawed Finely diced yellow bell pepper Finely diced plum tomato Chopped fresh basil Extra virgin olive oil, divided Balsamic vinegar Clove garlic, minced Salt Freshly ground black pepper Can chicken broth or 1-3/4 cups water plus 1/2 tsp. salt Yellow cornmeal or instant polenta Preheat oven to 425°F. Place trout on a foil-lined or greased shallow baking sheet. Bake 12 minutes or until trout is cooked through (145oF internal temperature). Meanwhile, for Italian relish, combine bell pepper, tomato, basil, 1 Tbsp. of the oil, vinegar, garlic, salt and pepper; set aside. Whisk together broth, remaining oil and cornmeal in a medium saucepan. Bring to a boil over high heat. Reduce heat; simmer, whisking frequently, 8 to 10 minutes or until polenta is very thick. Spoon polenta onto four serving plates; place trout over polenta. Sprinkle relish over all. Note: Polenta may be prepared in the microwave oven. Whisk together broth, remaining oil and cornmeal in a deep microwave-safe bowl. Cover with waxed paper and cook in microwave oven at HIGH power 5 minutes. Whisk well and continue to cook at HIGH power 3 to 4 minutes longer or until polenta is very thick.

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