Ingredients
Cheese Grits
- 3 ½ cups low-sodium chicken broth
- 1 cup half and half or milk or heavy cream
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 cup stone ground grits
- 1 cup smoked gouda cheese, freshly shredded
- 2 tablespoons unsalted butter
Blackened Fish
- 4 catfish filets (about 1.5 pounds), rinsed and patted dry
- 2 tablespoons melted unsalted butter
- 2 tablespoons homemade blackened seasoning or store-bought
- 1 tablespoon extra-virgin olive oil
Cajun Cream Sauce
- 2 tablespoons unsalted butter
- ½ cup yellow onion, chopped
- ½ cup red bell pepper, seeded and chopped
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
Instructions
- Prepare the grits: In a medium saucepan, add chicken broth, half and half (or milk/heavy cream), salt, onion powder, garlic powder, black pepper, and cayenne pepper. Bring the mixture to a boil over medium-high heat. Slowly pour in the stone-ground grits while stirring continuously with a wooden spoon to prevent lumps.
- Simmer the grits: Reduce heat to medium, cover the saucepan, and let the grits simmer for 35-45 minutes until tender and creamy, stirring occasionally to prevent sticking.
- Season the catfish: While the grits cook, rinse and pat dry the catfish filets. Brush each side of the fillets with melted butter, then generously coat with blackened seasoning, pressing it into the fish.
- Cook the catfish: Heat extra-virgin olive oil in a 10-inch cast iron skillet over medium-high heat. Place the seasoned catfish fillets in the skillet and cook for 3-5 minutes per side, or until a charred crust forms and the fish is cooked through. Transfer the cooked fish to a paper towel-lined plate.
- Make the Cajun cream sauce: In the same skillet, melt 2 tablespoons butter over medium-high heat. Add chopped onion and bell pepper, cooking for 2-3 minutes until the onion becomes translucent. Add minced garlic and sauté for 1 more minute, stirring constantly.
- Finish the sauce: Pour in chicken broth and heavy cream, then season with blackened seasoning. Cook the mixture for 4-6 minutes until thickened and it coats the back of a spoon. Remove from heat.
- Combine cheese and butter with grits: When the grits are creamy and tender, remove from heat and stir in shredded smoked gouda cheese and 2 tablespoons unsalted butter until melted and smooth.
- Serve: Spoon the cheesy grits onto plates, top each with a piece of blackened catfish, and spoon Cajun cream sauce over the fish. Garnish with chopped green onions if desired and serve immediately.
Notes
- If using quick-cooking grits, adjust liquid quantities and cooking time per package instructions, as this recipe is designed for stone-ground grits.
- This recipe works well with other firm white fish such as cod, snapper, tilapia, salmon, or trout. Adjust cooking times accordingly.
- Leftover fish and grits can be stored separately in airtight containers in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
