No need for a hard reset to begin the new year as you can indulge a little. This week’s recipe isn’t quite unhealthy but still customizable by leaving out the light cream. Cod is a healthy option that cooks easily and is perfect paired with corn grits polenta.
Calabrian chili paste is an Italian pepper with fruity notes and the honey brings in some balance. To season the cod you need about a tablespoon of calabrian chili paste, a little honey and olive oil. Let it sit out for about 15 minutes to soak up the flavor and bake for 12 – 15 minutes.
While the cod bakes you can prepare the corn grits polenta which takes about 7- 9 minutes. I used light cream and veggie broth but feel free to reduce the calories and go all broth. Want cheesy? Finish the polenta by adding parmesan cheese to it. Either option is extremely delicious and fitting for the baked honey calabrian cod.
Honey Calabrian Cod & Polenta
Honey calabrian seasoned cod paired with cheesy and creamy polenta
- 1 lb cod fillet (skin off)
- 1 pint cherry tomatoes
- ¾ cup polenta
- 1 cup light cream
- 1½ cups veggie broth
- ½ cup parmesan cheese
- 1 tbsp calabrian chili paste
- ½ tbsp honey
- 2 cloves garlic
- ½ tbsp olive oil (extra virgin)
- ½ tsp salt (for polenta)
- salt and pepper
Preheat the oven to 425°. While the oven preheats, add the calabrian chili paste, olive oil and honey to a glass bowl. Combine then place the cod in the bowl making sure to coat the cod all over. Wash and dry the cherry tomatoes and add it to one side of a foil lined sheet pan, mince the garlic and mix with the cherry tomatoes along with a drizzle of olive oil. Season with salt and pepper. Place the cod on the other half of the sheet pan with the cherry tomatoes in the oven and cook until the cod becomes flaky about 12-15 minutes and the cherry tomatoes begin to burst.
In the meantime, Bring both the light cream and veggie broth to a gentle boil, then add in the polenta , salt and stir frequently for about 7 to 9 minutes until it's cooked through and creamy. Feel free to add in a little water or broth if it begins to get too lumpy or thick. Once done, add in the parmesan cheese, cover and set aside.
Serve by adding the grits to a plate and layering it with some of the cherry tomatoes. Top with a portion of the cod and enjoy!
