Recipes and Cooking Salt and Pepper Trout with Caramelized Red Onion Polenta 3.0 (1) Add your rating & review A simple fish dinner becomes a little gourmet when served with flavored polenta. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 30 mins Broil Time: 6 mins Total Time: 1 hrs 6 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 medium red onion, cut into 1/4-inch thick slices (3/4 cup) 4 teaspoon butter ⅔ cup stone-ground cornmeal 2 ½ cup chicken broth 3 tablespoon freshly grated Parmesan cheese ⅛ teaspoon freshly ground black pepper 4 fresh or frozen boned pan-dressed trout (6 to 7-oz. each) or, 4 fresh trout fillets (about 4-oz. each) Citrus-flavored olive oil (such as lime, lemon, or grapefruit) Coarse sea salt Freshly ground black pepper 1 bunch watercress, woody stems removed Directions In a medium covered skillet cook onions in hot butter over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover and stir over medium-high heat for 4 to 5 minutes or until onions are golden brown. Set aside. In a small bowl combine the cornmeal and 1 cup of the chicken broth; set aside. In a medium saucepan bring the remaining 1-1/2 cups chicken broth to boiling over medium-high heat. Slowly add cornmeal mixture, stirring constantly. Return to boiling; reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally. Stir in the caramelized onion, Parmesan cheese, and the 1/8 teaspoon pepper until the cheese melts. Set aside and keep warm. Preheat broiler. If using pan-dressed trout, spread fish open; brush with olive oil and sprinkle with salt and pepper. Close fish and place on greased, unheated rack of a broiler pan. Measure thickness of fish at the thickest spot. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness, or until fish flakes easily when tested with a fork, turning after 4 minutes. (If using fillets, place fish skin side down on ungreased rack of broiler pan. Measure thickness of fish at the thickest spot. Brush with flavored olive oil and sprinkle with salt and pepper. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.) To serve, spoon polenta onto individual plates. Top with fish and some watercress. Makes 4 main-dish servings. Rate it Print Nutrition Facts (per serving) 425 Calories 18g Fat 21g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 425 % Daily Value * Total Fat 18g 23% Saturated Fat 6g 30% Cholesterol 114mg 38% Sodium 859mg 37% Total Carbohydrate 21g 8% Total Sugars 1g Protein 43g Vitamin C 7.1mg 36% Calcium 181.7mg 14% Iron 1.3mg 7% Potassium 922mg 20% Folate, total 36.3mcg Vitamin B-12 6.1mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.