Fish with Polenta and Mushrooms
Recipe GLPR91135432e42da8
A refined Italian dish featuring seared cod atop creamy polenta, with sautéed wild mushrooms and a drizzle of aged balsamic vinegar. The tender fish contrasts beautifully with the smooth, buttery polenta base, while the earthy mushrooms add depth and richness to this elegant main course.
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Ingredients
1 cup Whole milk
¾ cup Water
½ cup Stone-ground white cornmeal
4 tablespoons Unsalted butter
4½ tablespoons Extra-virgin olive oil
12 ounces Mixed wild mushrooms, cleaned and dried
Instant flour
4 pieces Cod fillets
Sea salt
Freshly ground black pepper
Aged balsamic vinegar
Directions
Pour the milk and water into a medium saucepan. Add the cornmeal in a steady stream while whisking constantly to prevent lumps. Place the pan over medium-low heat and stir continuously with a wooden spoon for approximately 30 minutes, until the mixture becomes thick and creamy and pulls away slightly from the sides of the pan. Remove from heat and stir in 1 teaspoon of butter and 1 teaspoon of olive oil. Set the polenta aside and keep warm.
While the polenta is cooking, heat a large sauté pan over medium-high heat. Once hot, add 2 tablespoons of olive oil and 1 tablespoon of butter. When the butter is foaming, add the cleaned mushrooms in a single layer. Cook undisturbed for 3 minutes to develop a golden crust. Season generously with sea salt and freshly ground black pepper to taste. Set aside in a warm place.
Preheat the oven to 400°F. Heat 1 tablespoon of olive oil in another sauté pan over medium-high heat. Pat the cod fillets dry and lightly coat both sides with instant flour, shaking off any excess. Once the oil is hot, place the cod skin-side up in the pan and dot the top of each fillet with 1 tablespoon of butter total. Sear for 3 minutes until the underside is golden. Carefully flip each fillet and immediately transfer the pan to the preheated oven. Bake for 2 minutes until the fish reaches an internal temperature of 145°F. Season with sea salt and black pepper.
To serve, place a generous spoonful of warm polenta in the center of each plate. Carefully set a cod fillet directly on top of the polenta. Arrange the sautéed mushrooms around the fish. Drizzle the aged balsamic vinegar and a finishing drizzle of extra-virgin olive oil around the edge of the plate. Serve immediately.
