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1
For the creamy grits: Heat the heavy cream and chicken stock to a simmer in a saucepot.
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2
Rain in the grits and cook, whisking frequently, for 5 to 6 minutes.
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3
Fold in the butter, cream cheese and Parmesan and season with salt and white pepper.
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4
Top with the milk and reserve (the milk will prevent a skin from forming).
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5
Fold in the milk just before serving.
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6
For the Cajun sauce: In a nonreactive saucepot, reduce the wine over medium heat until almost dry.
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7
Add the chicken stock, cream, Worcestershire, shallots and lemon juice and reduce slightly.
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8
Add the paprika, seafood seasoning and thyme and simmer until the sauce coats the back of a spoon, 5 to 6 minutes.
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9
Strain through a fine-mesh strainer and whisk in the butter.
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10
Season with salt and black pepper.
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11
For the catfish: Heat a saute pan to medium heat.
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12
Dust the catfish with the Cajun spice on both sides.
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13
Add the grapeseed oil and catfish to the pan and cook until done, 3 to 4 minutes on each side.
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14
Transfer to a plate and top with the butter, making sure it melts completely.
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15
Reserve.
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16
For the crispy kale: Heat a saute pan to medium heat and add the grapeseed oil.
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17
Add the garlic and onions and sweat until the vegetables are translucent.
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18
Add the kale and saute until wilted, about 2 minutes.
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19
Stir in the chicken stock.
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20
Remove from the heat and fold in the butter.
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21
Season with salt and black pepper.
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22
To serve: Spoon some Cajun sauce in the center of each plate.
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23
Spoon some creamy grits on top of the sauce.
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24
Add the kale, followed by the catfish.
