Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Grilled Trout with Polenta and Vegetables
· 4 servings
Cook the polenta
Bring the stock to a boil, then slowly whisk in the polenta, stirring constantly. Once it thickens, take it off the heat. Stir in the chopped spring onion, herbs, lemon zest and juice, salt and pepper.
Chill overnight
You can serve it right 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, set polenta
The polenta will set nicely, so you can cut it into cubes or slices, which you can then grill or fry in a very thin layer of oil. This gives it a crispy crust on the outside while staying lovely and soft inside.
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, it's great to tuck some fresh herbs inside — it infuses the fish with wonderful flavor.
Vegetables
I cook the vegetables on the side burner of my gas grill, but you can just as easily make them at home in a pan with a little oil. Add the sliced carrots and cook for 5 minutes, then add the tomato chunks, sliced celery and sliced spring onion.
Season to taste
Season with salt and pepper, and keep cooking. The vegetables will start smelling absolutely amazing!
To serve
Serve the vegetables together with the grilled polenta and fish. Finish with a generous scattering of fresh coriander.