Blackened Tilapia And Cauliflower Polenta

• 4 tablespoons (2 oz.) salted butter, divided
• 3 cups chicken stock or water
• 1 1/2 cups cauliflower crumbles (from 1 12-oz. pkg.) (such as Green Giant Fresh Cauliflower Crumbles)
• 3/4 cup coarse yellow cornmeal (such as McEwen and Sons)
• 3 ounces Cheddar cheese, shredded (about 3/4 cup)
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 1/2 tablespoons paprika
• 2 teaspoons dried oregano
• 1/4 teaspoon cayenne pepper
• 4 (6-oz.) tilapia fillets
• 1/4 cup sliced scallions (from 2 scallions)

1. Melt 2 tablespoons of the butter in a saucepan over medium. Stir in stock, cauliflower, and cornmeal; bring to a boil over medium-high. Cover and reduce heat to medium-low; simmer, stirring occasionally, until cornmeal is tender, about 25 minutes. Stir in cheese, 3/4 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Remove from heat; cover to keep warm until ready to serve.
2. While cornmeal mixture cooks, stir together paprika, oregano, cayenne pepper, and remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Pat fillets dry; sprinkle evenly with paprika mixture.
3. Melt 1 tablespoon of the butter in a nonstick skillet over medium-high. Add 2 of the fillets; cook, turning once, until well browned and a thermometer inserted in thickest portion of fillets registers 145u0b0F, 4 to 5 minutes per side. Transfer fillets to a plate; cover to keep warm. Repeat with remaining 1 tablespoon butter and 2 fillets. To serve, spoon 1 cup polenta on each of 4 plates; top each with 1 fillet. Sprinkle evenly with sliced scallions.

butter, chicken, cauliflower crumbles, coarse yellow cornmeal, cheddar cheese, kosher salt, black pepper, paprika, oregano, cayenne pepper, tilapia fillets, scallions

Taken from www.myrecipes.com/recipe/tilapia-and-cauliflower-polenta (may not work)