Fish & Polenta

Many cultures have a form of savory cornmeal porridge that is eaten. In the Caribbean, it is called coo-coo and cooked with okra and in the American South it is called grits and commonly eaten with eggs for breakfast.  The Italians call it polenta.  You cannot use just any cornmeal to make polenta.  The cornmeal for polenta is milled very fine, so that it cooks very quickly.  I used instant polenta in this recipe, which cooks even quicker.  For traditional polenta, you will have to use a little more liquid and cook for an additional 10 minutes.

Crispy Skin Salmon & Polenta

Ingredients for Salmon:
8 oz. salmon, skin on
1 clove garlic, crushed
1 tablespoon olive oil plus 2 tablespoons
1 tablespoon dried rosemary

Put salmon with 1 tablespoon of the olive oil, garlic and rosemary in a Ziploc bag.

Seal and shake.  Place in refrigerator for at least 1 hour or overnight to marinate.
Heat 2 tablespoons of oil in a skillet.  You need a good amount of oil so that you get a nice crispy skin.

Place fish skin side down in skillet and cook for about 5 minutes, until skin is crispy   Turn over and cook another few minutes, until fish is cooked through.

Ingredients for Polenta:
1 cup polenta
4 cups chicken or vegetable stock
1/2 teaspoon salt
1/4 teaspoon dried oregano
4 oz. Parmesan cheese, grated

Heat chicken stock to a boil.  Slowly add polenta, stirring constantly and cook for 10 minutes.

Add salt, oregano and cheese and continue cooking and stirring for another 5 minutes, until cheese is melted.

Serve immediately.

Chef Mireille
http://www.globaltasteinc.com
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