Cornmeal Crusted Flounder with Grits, Peppers and Tomatoes

Recipe By : Andie Reid

Serves: 4

Flounder:
4 flounder filets
1/2 cup flour
1 egg
1/3 cup buttermilk
2/3 cup cornmeal
kosher salt
1/3 cup olive oil

Grits:
2 cups water or chicken broth
1 cup cream or milk
3/4 tsp salt
1 cup stone Ground Grits

Topping:
1 medium red bell pepper, chopped
1 medium sweet onion, chopped
1 cup cherry tomatoes, quartered
1 Tbs. olive oil
Kosher salt

1. For the grits:

2. Put the water or chicken stock, the cream, and 3/4 tsp. salt in a 2 qt. saucepan and bring
to a boil. Whisk in the grits and reduce the heat to low and put a lid on the pot. Stir
occasionally. Simmer about 15 minutes.

3. For the Onions and Pepper topping: Heat a medium pan over medium-high heat. Add 1
Tbs. of olive oil. Sauté the onion and pepper until limp, about 5 minutes. Remove from heat
and reserve in a bowl.

4. Quarter the cherry tomatoes, sprinkle with kosher salt, and reserve.

5. For the flounder: Salt and pepper the flounder filets with kosher salt and freshly ground
black pepper. Place the flour in one shallow dish, mix together the egg and buttermilk in
another shallow dish, then place the cornmeal in a third dish. Dredge the flounder in flour,
then dip in egg mixture, then dip in cornmeal.
6. Place a cast iron skillet or other frying pan over medium to medium-high heat and add
the olive oil. When the oil is shimmering, add the flounder. Cook on each side until golden
brown, about 4 minutes per side, less for smaller filets.

7. To serve, place a helping of grits on the plate, top with the onion and pepper mixture,
then fresh tomatoes, then add a flounder filet.