Blackened Tilapia And Cauliflower Polenta Recipe

Name: Blackened Tilapia And Cauliflower Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (2 oz.) salted butter, divided; 3 cups chicken stock or water; 1 1/2 cups cauliflower crumbles (from 1 [12-oz.] pkg.) (such as Green Giant Fresh Cauliflower Crumbles); 3/4 cup coarse yellow cornmeal (such as McEwen and Sons); 3 ounces Cheddar cheese, shredded (about 3/4 cup); 1 1/2 teaspoons kosher salt, divided; 3/4 teaspoon black pepper, divided; 1 1/2 tablespoons paprika; 2 teaspoons dried oregano; 1/4 teaspoon cayenne pepper; 4 (6-oz.) tilapia fillets; 1/4 cup sliced scallions (from 2 scallions)

Servings: persons

4 tablespoons (2 oz.) salted butter, divided
3 cups chicken stock or water
1 1/2 cups cauliflower crumbles (from 1 [12-oz.] pkg.) (such as Green Giant Fresh Cauliflower Crumbles)
3/4 cup coarse yellow cornmeal (such as McEwen and Sons)
3 ounces Cheddar cheese, shredded (about 3/4 cup)
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 1/2 tablespoons paprika
2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
4 (6-oz.) tilapia fillets
1/4 cup sliced scallions (from 2 scallions)

1
Melt 2 tablespoons of the butter in a saucepan over medium. Stir in stock, cauliflower, and cornmeal; bring to a boil over medium-high. Cover and reduce heat to medium-low; simmer, stirring occasionally, until cornmeal is tender, about 25 minutes. Stir in cheese, 3/4 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Remove from heat; cover to keep warm until ready to serve.
2
While cornmeal mixture cooks, stir together paprika, oregano, cayenne pepper, and remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Pat fillets dry; sprinkle evenly with paprika mixture.
3
Melt 1 tablespoon of the butter in a nonstick skillet over medium-high. Add 2 of the fillets; cook, turning once, until well browned and a thermometer inserted in thickest portion of fillets registers 145u00b0F, 4 to 5 minutes per side. Transfer fillets to a plate; cover to keep warm. Repeat with remaining 1 tablespoon butter and 2 fillets. To serve, spoon 1 cup polenta on each of 4 plates; top each with 1 fillet. Sprinkle evenly with sliced scallions.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons (2 oz.) salted butter, divided, 3 cups chicken stock or water, 1 1/2 cups cauliflower crumbles (from 1 [12-oz.] pkg.) (such as Green Giant Fresh Cauliflower Crumbles), 3/4 cup coarse yellow cornmeal (such as McEwen and Sons), and more.

Yes, Blackened Tilapia And Cauliflower Polenta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Tilapia And Cauliflower Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions