Recipe

Herbed Cod with Polenta and Roasted Tomatoes

Ingredients

2 Sea Cuisine Herbed Cod fillets
1 cup cherry tomatoes
4 tablespoons unsalted butter
¼ c. olive oil
1 clove garlic, minced
3 c. chicken stock
4 c. milk
2 c. Polenta
1 cup freshly grated Parmesan cheese

Instructions

1. Preheat the oven to 375 degrees F. Lightly coat the large baking dish with olive oil and place the fillets in it. Then, scatter the tomatoes around the fillets and roll them in the oil so they are completely coated. Bake for 30 minutes, or until the fish is cooked through and the tomatoes are roasted and wilted.

2. For the Polenta: Place butter and olive oil in a saucepan over medium heat. Allow butter to melt fully and stir in the olive oil. Add the garlic and stir for 2 minutes.
3. Add chicken stock and milk and slowly bring to a boil over medium heat. Once mixture is boiling sprinkle in 2 cups of polenta, whisking constantly to make sure no clumps form. Then, switch to a wooden spoon and stir until mixture is thickened like the dense porridge. About 8-10 minutes.
4. Remove the mixture from the heat and stir in the cheese. Once the mixture is smooth divide amongst the dinner plates. There will be leftovers! Spread the leftover polenta in a baking dish and cover with plastic wrap. Then, allow it to cool and refrigerate overnight. Cut into square and reheat the next day.

5. Serve the hot fish on the polenta and scatter the tomatoes on top. Enjoy!

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Printed from: https://thenaptimechef.com/2013/03/herb-cod-with-polenta-and-roasted-tomatoes/