1/3 c
1/3 c
2 Tbsp
2 Tbsp
1 tsp
1
1/4 tsp
1/4 tsp
1
(14 oz.)
1/2 c
Clear Springs® Parmesan Crusted Trout, thawed
Finely diced yellow bell pepper
Finely diced plum tomato
Chopped fresh basil
Extra virgin olive oil, divided
Balsamic vinegar
Clove garlic, minced
Salt
Freshly ground black pepper
Can chicken broth or 1-3/4 cups water plus 1/2 tsp. salt
Yellow cornmeal or instant polenta
Preheat oven to 425°F. Place trout on a foil-lined or greased shallow baking sheet. Bake 12 minutes or until trout is cooked through (145oF internal temperature).
Meanwhile, for Italian relish, combine bell pepper, tomato, basil, 1 Tbsp. of the oil, vinegar, garlic, salt and pepper; set aside.
Whisk together broth, remaining oil and cornmeal in a medium saucepan. Bring to a boil over high heat. Reduce heat; simmer, whisking frequently, 8 to 10 minutes or until polenta is very thick.
Spoon polenta onto four serving plates; place trout over polenta. Sprinkle relish over all.
Note: Polenta may be prepared in the microwave oven. Whisk together broth, remaining oil and cornmeal in a deep microwave-safe bowl. Cover with waxed paper and cook in microwave oven at HIGH power 5 minutes. Whisk well and continue to cook at HIGH power 3 to 4 minutes longer or until polenta is very thick.
