Polenta w/cod and Cajun shrimp with red currant sauce
1/2 c cooked polenta (grits)
1 lb asparagus (cut in bite size pcs)
1 med red pepper (diced)
1 T Cajun seasoning
1/2 c heavy whipping cream
3 T red currant jelly
4 cod fillets
4 jumbo shrimp
Cracked black pepper
Place shrimp in plastic bag. Add 1/2 of Cajun seasoning to bag. Toss and set aside. Cook polenta (grits) per box. Once cooked, pour on baking sheet and set aside to cool. May be made in advance. Cut into squares or with cookie cutter and set aside. Add 1 t olive oil to heated skillet. Add asparagus and red peppers. Season with Kosher salt and black pepper to taste. Cook for 3 – 4 minutes or until asparagus is bright green. Peppers should be tender. Remove from heat and set aside.
Add 1 t olive oil to heated skillet. Place polenta (grits) in oil. Cook on both sides about 2 minutes each. May add Kosher salt if desired. Remove from pan and place on plate.
Boil 4 c water, add lemon. Season cod fillets with pinch of Kosher salt and black pepper on both sides. Boil fish for about 4 – 6 minutes or until fish flakes. Remove and set aside. Cook shrimp in skillet polenta was heated in until pink. Remove from heat. Heat red currant jelly in pan. Remove 1/2 of heated red currant. Continue heating remainder with heavy whipping cream until thickened.