New Orleans Style Simmons Catfish & Grits Recipe

Cooking Instructions

1. 1

   Prepare the Polenta

   In a saucepan, bring the chicken broth to a boil. Gradually whisk in the polenta and cook, stirring frequently, until thickened (about 15-20 minutes). Stir in truffle oil, salt, and pepper. Set aside.

2. 2

   Cook the Bacon and Sausage

   In a large skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving the drippings in the skillet. Add the andouille sausage to the skillet and cook until browned. Remove and set aside.

3. 3

   Sauté the Vegetables

   In the same skillet, add olive oil and sauté the green bell pepper until soft. Add in corn and grape tomatoes, cooking until tomatoes are blistered. Return the bacon and sausage to the skillet, mix well, and season with salt and pepper.

4. 4

   Cook the Catfish

   Season the Simmons catfish fillets with salt and pepper. In a separate skillet, add olive oil over medium-high heat. Cook the catfish for about 3-4 minutes on each side until golden brown and cooked through.

5. 5

   Assemble the Dish

   On each plate, spoon a generous portion of truffled polenta, top with the sautéed mixture of bacon, sausage, corn, and tomatoes, and place the catfish fillet on top. Drizzle with additional truffle oil if desired.