Halibut Wrapped In Prosciutto With Polenta And Truffle Oil - cooking recipe

Ingredients

4 slices prosciutto
4 (4 ounce) halibut
1 tablespoon olive oil
1 cup cornmeal
3 cups milk
3 tablespoons butter
1/2 cup dried fig, diced
1 tablespoon fresh rosemary, chopped
4 ounces chicken broth
1 tablespoon white truffle oil

Preparation

Preheat oven to 400 degrees F.
Season halibut with salt and pepper. Wrap 1 slice prosciutto around 4oz fish piece. Refrigerate until needed (can be done up to 2 hours in advance).
Bring milk to boil with butter, salt and pepper to taste. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary.
Drizzle each halibut piece with olive oil and roast for 5 to 8 minutes.
Spoon polenta into large serving bowls. Top with halibut. Spoon 1 ounce of hot chicken broth on top and drizzle with truffle oil.