Blackened Catfish with Grits

Ingredients

• 1½ lb catfish fillets
• 1 cup yellow corn grits
• 3 cups chicken broth
• 1 cup water
• 1 cup cheddar cheese, shredded
• 4 tbsp unsalted butter
• ½ cup heavy cream (optional)
• 3 tbsp blackening seasoning
• 1 tsp paprika (optional)
• ½ tsp cayenne pepper (optional)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 green onions, sliced (optional)

Steps

1. Combine chicken broth and water in a medium saucepan and bring to a boil. Slowly whisk in the grits, reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until thickened.
2. While grits cook, pat catfish fillets dry with paper towels. In a shallow dish, combine blackening seasoning, paprika (if using), cayenne (if using), garlic powder, onion powder, thyme, salt, and black pepper.
3. Melt 2 tablespoons of butter in a large cast-iron skillet over medium-high heat until shimmering and just starting to brown. Dredge each catfish fillet thoroughly in the seasoning mixture, pressing to adhere.
4. Place seasoned catfish in the hot skillet. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork, developing a dark, crusty 'blackened' exterior.
5. Once grits are cooked, stir in the remaining 2 tablespoons of butter, shredded cheddar cheese, and heavy cream (if using) until melted and creamy. Season with additional salt and pepper to taste.
6. Divide the cheesy grits among four plates. Top each serving with a blackened catfish fillet. Garnish with sliced green onions, if desired, and serve immediately.