Sunday, September 20, 2009

Grilled Mahi & Polenta with Tomato & Bean "Gravy"

4 Mahi Fillets rubbed w/ Olive Oil, Garlic Powder, & Salt to taste
1/4 Cup Parmesan cheese shredded
1 15.5 oz can Glory Great Northern Beans, Southern Style
1 14.5. oz can Diced Tomatoes
1 4.5 oz can Old ElPaso Chopped Green Chile's
1 30 oz container of Chicken Stock
  1. Put last four ingredients in a 2 quart pan and bring to a boil. Reduce heat to low and simmer for 1 hour and up to 2 hours -- checking occasionally. You want to cook the mixture down until it's a nice hearty stew (runny but not too runny).
  2. Prepare polenta according to package directions. Usually 3 cups boiling water to 1 cup polenta -- cook on low for 30 minutes. Add 2 tablespoons of butter at the end. Stir in the 1/4 cup Parmesan cheese at the end and incorporate well.
  3. Grill Mahi fillets until done -- about 5 min on each side.
  4. Spoon 1/4th of the prepared polenta into a bowl or pasta dish; place a grilled Mahi fillet on top and the ladle the "Gravy" over the top. ENJOY!!

1 comment:

Anonymous said...

very good and healthy