Steamed Lemon Butter Cod
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...