Courtesy of: Ohio Department of Natural Resources
Yield: 4 servings
Ingredients for White Cheddar Grits:
- 4 cups water
- 1 1/2 cups stone-ground corn grits
- 2 dried bay leaves
- 1/2 tsp. kosher salt
- 1 stick unsalted butter
- 2 oz. fresh white cheddar cheese, grated
- 1 cup heavy cream
Ingredients for Blackened Walleye:
- 4 large walleye backs*
- 3 tbsp. ghee (or butter), melted
- 2 tbsp. blackened seasoning
Ingredients for Creole Sauce:
- 2 tbsp. olive oil
- ½ cup onion, chopped
- ½ cup celery, chopped
- ½ cup green bell peppers, chopped
- 2 tbsp. garlic, minced
- ½ cup green onions, chopped
- 16 oz. can crushed tomatoes in puree
- ¼ cup fresh basil, chopped
- 1 tbsp. oregano
- 2 tsp. thyme
- 2-3 tsp. Creole seasoning (flavor and salt level varies greatly by brand, start with 2 teaspoons and add more to taste)
- 1 tsp. salt
- ½ tsp. cayenne pepper
- ¼ tsp. black pepper, cracked
- 2 tsp. Worcestershire sauce
- 3 cups chicken stock
Directions for White Cheddar Grits:
- Place 4 cups water, 1 1/2 cups grits, 2 dried bay leaves, and 1/2 teaspoon kosher salt in a large pot or Dutch oven. Bring to a boil over high heat.
- Immediately remove from the heat, cover, and set aside for 15 minutes.
- While grits cool, cut butter into squares.
- After 15 minutes, uncover and return the grits to a boil over medium-high heat. Cook, stirring regularly with a whisk and scraping the bottom to prevent clumping or burning. Continue this for 20 to 25 minutes. The grits are ready when most of the water is absorbed and the grits are al dente (tender with a toothsome bite).
- Remove from the heat. Remove bay leaves and discard. Stir in butter, cheese and heavy cream just before serving.
Directions for Blackened Walleye:
- Heat cast iron skillet on high.
- Pat walleye fillets dry with paper towel. Cut the fillet in half and brush with ghee. Sprinkle blackened seasoning generously over fillet. Flip the fillet over and repeat. There may be leftover seasoning.
- Make sure range/stove hood fan is on or cook outdoors. Pour a little of the left-over ghee into a cast iron skillet, just enough to lightly coat the bottom.
- Place the fish into the skillet, frying a few minutes on each side. Time may vary depending on the thickness of the fillet. Use a metal spatula to flip the fish. This will allow you to scrap the charred seasoning from the bottom of the skillet, leaving more char on the fish.
Directions for Creole Sauce:
- Heat oil in a pot. Sauté the onions, celery and bell peppers. After a few minutes, add the minced garlic. Cook for another five minutes.
- Add the remainder of the ingredients and let simmer with the lid off. Cook for 15 to 20 minutes or until desired consistency is achieved.
