Red Pepper Salmon With Cornmeal Grits

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   Chop the red peppers, tomatoes, and the onion into large pieces. Heat oil in a large pan and add the red peppers and the onion. Saute briefly until slightly softened. Add the tomatoes. Allow to simmer until the mixture becomes watery (this will vary depending on how juicy the tomatoes are. Don't worry if you have very little juice.) Add the basil. Saute for 1-2 more minutes. Set aside and allow to cool completely. Pour the mixture over the salmon in a casserole dish and allow to marinate overnight. When ready, broil for 10-20 minutes until vegetables are slightly blackened and salmon is cooked through. In a medium saucepan heat the milk add the cornmeal slowly, stirring until the mixture expands and has a creamy texture. Add more milk or cornmeal to achieve desired consistency. Chop the remaining red peeper into very small pieces. In a small saucepan, heat the sugar, a 1/2 cup of water, and red pepper, stirring rapidly. Remove from heat. The sauce will thicken into a glaze as it cools. Serve the salmon and vegetables over the cornmeal, and drizzle a small amount of the glaze on top. Enjoy!

* Per serving · 4 servings · Values may vary.

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