Grilled Trout with Polenta and Vegetables
·Cook the polenta
Bring the stock to a boil, then slowly stir in the polenta, whisking constantly. Once it thickens, take it off the heat. Stir in chopped spring onion, herbs, lemon zest and juice, salt and pepper.
Chill overnight
You can serve it straight away as a soft polenta, or do what I do – spread it into a greased baking dish, smooth the top, and let it cool completely. Once cooled, pop the dish in the fridge. I usually grill it the next day.
Firm polenta
The polenta will set nicely, so you can cut it into cubes or slices. These can then be grilled or fried in a thin layer of oil, giving you a crispy crust outside and a lovely soft centre.
Grill the trout
I love grilling trout and keep the seasoning simple — just salt, pepper, and maybe some garlic, cumin or thyme. You can grill whole fish or fillets. If you're grilling a whole fish, tuck some fresh herbs inside — it makes the fish smell amazing.
Vegetables
I usually cook the vegetables on the side burner of my gas grill, but a pan with a bit of oil works just as well at home. Add sliced carrots and cook for 5 minutes, then add chopped tomatoes, sliced celery and sliced spring onion.
Season to taste
Season with salt and pepper, and keep cooking. The vegetables will start smelling absolutely incredible!
Serve
Serve the vegetables together with the grilled polenta and fish. Finish with a generous scattering of fresh coriander.
