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Steamed Lemon Butter Cod

Sautéed Spinach

Creamy Cheese Polenta

Heat 3 c. chicken stock to boiling over medium high heat.

  Preheat oven to 350 degrees.  Get one piece of large parchment paper to place on a sheet pan.  Salt, pepper, lightly oil and juice 1/2 lemon over fish.

Zest 1/2 lemon over fish.  Fold parchment to center and roll ends together so the parchment bag is sealed.  Put in oven.  Cook 10-12 minutes depending on thickness of filet.

When chicken stock is boiling, add 3/4 c. fine-medium ground cornmeal.  Reduce heat to medium low.

Whisk polenta, stirring often.  Cook over lower temperature for about 15-20 minutes.

Add 1/2 c. cream towards end of cooking, whisk well.

Heat large sauté pan over medium high heat with 1 tbsp. butter.  Add 8 cups spinach.

Turning spinach often with tongs, cook until all of the spinach is almost wilted.  Freshly grate 1 tsp. nutmeg.  Take spinach from heat and continue to turn until the spinach finishes cooking.

Remove polenta from pan and put into a large bowl.  Add 1 cup freshly grated Parmesan and 2 tbsp. butter.

Fold butter and Parmesan into polenta.

Spoon polenta onto warmed plate, top with spinach and one piece of fish.  Juice with a touch of lemon and salt to taste.

For another time:

I put leftover polenta into a piece of wax paper, roll it tightly and then put it into a zip lock bag.  I store in the fridge for about 5 days or freeze for later.  When you are ready to use, slice polenta into rounds, sauté in butter until golden brown and top with anything!  Use your imagination...