New Orleans Style Simmons Catfish & Grits (10 Filets) Recipe

Cooking Instructions

1. 1

   Prepare the Polenta

   Cook the truffled soft polenta according to package instructions. Keep warm.

2. 2

   Cook the Bacon

   In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside, reserving the drippings.

3. 3

   Sauté Vegetables and Andouille

   In the same skillet with reserved bacon drippings, add olive oil if necessary. Sauté chopped green bell pepper, grape tomatoes, and andouille sausage over medium heat until the vegetables are softened and the sausage is browned.

4. 4

   Add Corn and Season

   Stir in the corn and season with salt, black pepper, and paprika. Cook for another 3-4 minutes until everything is heated through.

5. 5

   Cook the Catfish

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

6. 6

   Assemble the Dish

   On each plate, place a scoop of truffled soft polenta, top with the vegetable and sausage mixture, and add the catfish filets on top. Crumble the cooked bacon over the dish before serving.