Sautéed Monkfish with Crispy White Polenta

ingredients

• 2 1/2 lbs. Monkfish, cleaned
• 6 slices Prosciutto
• 1 cup white cornmeal
• 2 cups water
• 2 cups milk
• 1 cup Parmesan cheese, grated
• 1/4 lb. Butter (1 stick)
• Salt and pepper to taste
• 2 bunches of arugula
• 1 bottle Stonewall Kitchen Vidalia Onion Fig Sauce

directions

1. Slice monkfish loins into 2 oz. medallions and reserve.
2. In a medium heavy bottomed pot, combine water and milk, bring to a boil.
3. Stir in cornmeal and reduce heat to a medium-low. Continue to stir until cornmeal is cooked.
4. Stir in cheese and butter. Adjust seasoning.
5. Pour onto a cookie sheet as a smooth layer and chill in refrigerator.
6. Remove when cool and cut into triangles. Reserve.
7. Clean arugula and reserve.
8. Set broiler to preheat. Heat up large skillet and oil lightly.
9. Place polenta on cookie sheet and crisp under broiler.
10. Sauté monkfish in skillet on high heat until golden and just barely cooked.
11. Arrange polenta on plate.
12. Toss arugula and prosciutto with olive oil and place on plate.
13. Arrange 3 monkfish medallions and finish with Stonewall Kitchen Vidalia Onion Fig Sauce.