Prep 30 mins
Cook 30 mins
This is a delicious combination. It is a take on a meal that I had at the Center Street Grill in Williamsburg, VA. It is great served with steamed broccoli.
- 1⁄3 cup quick-cooking grits
- 1 cup milk
- 1⁄4 teaspoon garlic salt
- 1⁄8 teaspoon ground red pepper
- 1⁄4 teaspoon salt
- 1⁄4 cup cheddar cheese
- 2 medium salmon fillets
- 1 pinch salt
- ground pepper
- 1 tablespoon olive oil
- 2⁄3 cup half-and-half
- 2 ounces cream cheese
- 1⁄3 cup parmesan cheese
- 1 tomatoes
- Stir together the grits - salt in a microwaveable bowl and microwave for 1 min and 30 seconds or until thickened.
- Stir in cheese.
- Pour the grits into greased muffin cups, about 2/3 of an inch deep. (I a silicone muffin "tin").
- Chill for several hours, until completely chilled.
- Slide a knife around the edge of the grits, and try to pop out whole. (That's where the silicone came in).
- Place cakes on a greased cookie sheet and bake at 350 for about 10 minutes per side.
- Check to make sure it is golden brown, flip, and bake until the other side is golden.
- Rub the salmon with the olive oil and top with the salt and pepper.
- Broil skin side down for about 15 min or until desired doneness.
- Slide a spatula under the salmon; it should separate easily from the skin.
- Heat the half and half, cream cheese and parmesan in a small saucepan over low-med heat until thickens slightly and comes together.
- Salt alfredo to taste.
- Chop the tomato, rid of most of seeds/juice, and add to the alfredo.
- Place gritcake on plate, top with half a fillet pour the tomato alfredo over top.
Outstanding! If I could give this more stars I would. This recipe goes together very easily. It looks like a lot of steps but really is fast. The combination of the rich salmon with the luscious sauce over the creamy/crunchy polenta is just superb. Thank you so much for sharing this recipe!