Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time50 mins

Ingredients
 3 ears of fresh corn on the cobb
 ½ gallon of whole milk
 2 tbsp butter
 2 cups of fresh milled local grits
 Fresh Trout filet, skin on
 1 cup cherry tomatoes
 Salt and Pepper

Directions
1

Poach ears of fresh corn in milk. Extract corn ears.

2

Cook grits according to directions. Add 2 tbsp butter and cook on low for 30 minutes. Cut corn off of the cobb and add corn back to grits mixture.

3

Salt and pepper each side of fish. In a hot pan, sear trout (dry fish in a hot pan works best) on each side of filet for several mins. Add cherry tomatoes and 1/2 sliced jalapeno to pan. Cook for 3-5 mins.

4

Place fish on top of grits, spoon the tomato and pan sauce mixture over grits and fish. Serve immediately.

Ingredients

Ingredients
 3 ears of fresh corn on the cobb
 ½ gallon of whole milk
 2 tbsp butter
 2 cups of fresh milled local grits
 Fresh Trout filet, skin on
 1 cup cherry tomatoes
 Salt and Pepper

Directions

Directions
1

Poach ears of fresh corn in milk. Extract corn ears.

2

Cook grits according to directions. Add 2 tbsp butter and cook on low for 30 minutes. Cut corn off of the cobb and add corn back to grits mixture.

3

Salt and pepper each side of fish. In a hot pan, sear trout (dry fish in a hot pan works best) on each side of filet for several mins. Add cherry tomatoes and 1/2 sliced jalapeno to pan. Cook for 3-5 mins.

4

Place fish on top of grits, spoon the tomato and pan sauce mixture over grits and fish. Serve immediately.

NORTH GEORGIA SAUTEED TROUT WITH CORNMEAL GRITS