Grilled Catfish with Fried Polenta and Peas

Fish is always easy and delicious.  I had planned to cook out on the grill last night, but the rain had other plans so I used my indoor grill pan.  This recipe took no time at all. 

I cooked cheesy polenta earlier in the week and had it in a plastic square container in the fridge.  You can shape the polenta simply by storing it in the refrigerator.  In the store you can buy pre-made polenta in a log shape (by the pasta usually).  I like fresh, so it's nice to enjoy it as a creamy dish one night, and a fried dish another night.  Whatever you put your leftover creamy polenta in, it will take on that shape.  Once you take it out of whatever container you put it in, cut it into slices. 

 

I sliced it into individual squares and put it on a lightly sprayed griddle pan to fry.  Meanwhile, I dried the fish with paper towel and squeezed the juice of half a lemon on the fish fillets.  I heated up a grill pan to medium high heat and seasoned the catfish with salt and lemon-pepper rub.

The fillets cooked about 5 minutes on each side until fish became opaque.

The polenta was ready to flip.  Notice the browning that happens when you fry it.  It gives it a whole new texture than the creamy polenta.  My boys always love polenta no matter how I cook it.  If you haven't tried it, go for it.  I buy the Bob's Red Mill brand from Stracks, but get what you can find.  I think they carry it at Meijer too.

Serve with steamed peas and enjoy!

Pork Tenderloin with Polenta, Broccoli and Sugar Snap Peas

Would you believe me if I told you that I made a delicious, mouth watering, juicy pork tenderloin in only TEN MINUTES?  Are you interested?  As you know, I am all about having a healthy, sit-down meal with the family every night.  I have many friends that are busy running kids from point A to point B who barely have time to let the oven preheat.  Would coming home and making dinner in 10 minutes keep you from going through the drive through?  I'm hoping seeing a few recipes like this one on my blog will help you do just that!

Here is what I did.  My kids LOVE polenta.  When I make it I use half skim milk and half chicken broth (1-1/2 cups of each) with 1 cup of polenta.  Bring to a boil and then simmer.  Whisk the polenta to make sure that it doesn't clump or stick to the bottom of the pan.  When it is cooked you can add salt, pepper and freshly grated cheese (I use parmesan). 

Okay, so while the polenta is heating up, I cut the fat off of the pork tenderloin with kitchen shears.  They come in a sealed package with two loins inside (I get mine at costco).  Rinse the meat and pat dry with paper towels.  Add seasoning of your choice (I use barbecue rub...and I'll tell you why shortly).  Place the seasoned pork into the deep covered baker and cook it in the microwave (yes, I said microwave) for 10 minutes.  THAT'S IT! 

You can heat up vegetables in a saute pan or wok while the meat and polenta are cooking.  Once the tenderloin is done...let it set for 5-10 minutes (long enough for you to get drinks and set the table).  Carve one pork loin into medalions and serve with polenta and vegetables.  Save the other tenderloin for another dinner (you can use two forks and pull it a part, add bbq sauce for a delicious bbq pork sandwich another day).  That's two meals in 10 minutes!  Enjoy!

 

Here is what the deep covered baker looks like if you aren't familiar with one: