Blackened Catfish and Smoked Gouda Grits

Step 1

Season both sides of catfish generously with blackened seasoning and set aside.

Step 2

Heat two tablespoons of olive oil in cast iron skillet over medium high heat. Add catfish and cook 3-5 minutes per side, adjusting heat if needed.

Step 3

Transfer cooked catfish to paper towel lined plate to drain.

Step 4

In a medium saucepan, bring one and a half cups of salted water to a boil. Add 3/4 cup of stone ground grits to boiling water and stir to combine.

Step 5

Once grits come to a boil, reduce heat and simmer for 8-10 minutes, stirring occasionally.

Step 6

Add in half and half to grits and continue to simmer until thick and creamy. Add in salt (if needed), black pepper, garlic powder and onion powder.

Step 7

Once desired consistency is reached, add in grated Gouda cheese and stir to incorporate. Remove from heat and set aside.

Step 8

Heat 2 tablespoons of butter in same skillet that you cooked the catfish in (wipe out with paper towel first but leave some charred bits).

Step 9

Add chopped onion and bell pepper to skillet and cook until onion is translucent. Add in chopped garlic and cook until garlic is fragrant.

Step 10

Add heavy cream and cook until sauce begins to bubble and thicken, stirring constantly. Add one teaspoon of blackened seasoning to sauce and stir to incorporate.

Step 11

Once sauce is thick and coats the back of a spoon, remove from heat.

Step 12

Ladle grits onto plate and top with one catfish filet and spoon Cajun Cream Sauce over top. Garnish with chopped scallions.