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