Cookbook Club

Pecan-Crusted Trout with Cheese Grits

By: The Local Palate
Photo by Jessie Kriech-Higdon

recipe heading-plus-icon

yields

4 servings

    Ingredients
  • For the grits
  • 2 cups milk

  • 2 teaspoon salt

  • 
1 cup stone-ground white grits (Michel uses
  • 2 cups grated sharp white cheddar cheese

  • ½ teaspoon cayenne pepper
    • For the trout
  • 1 cup pecan pieces

  • ½ cup stone-ground yellow cornmeal

  • 1½ teaspoons of salt 


  • ½ teaspoon white pepper
  • ½ teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • 4 boneless trout fillets, with skin
  • 1 cup buttermilk
  • ½ cup canola oil

steps

1. Make the grits: In a heavy 2- to 4-quart pot with a lid, bring 2 cups of water, milk, and salt to a hard boil. Add grits, reduce heat, and stir until they come back to a simmer and starch begins to develop. Cover grits and reduce heat as low as possible. Cook for at least 30 to 40 minutes. Check them occasionally to make sure they don’t scorch on the bottom, but don’t stir too frequently. Add the cheese and cayenne and taste for salt.

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