Salmon Florentine With Pan-Fried Polenta - cooking recipe

Ingredients

450 ml vegetable stock
150 ml milk
1/2 tsp salt
150 g polenta
3 tbsp olive oil, plus extra for greasing
1 medium onion, chopped
1 None garlic clove, finely chopped
450 g frozen spinach
100 g cream cheese
300 g cherry tomatoes, halved
4 x 200 g salmon fillets
30 g butter
50-100 ml double cream
1-2 tbsp balsamic vinegar

Preparation

Bring the stock and milk to a boil, adding 1/2 tsp salt. Add the polenta. Simmer over a low heat, stirring, for 6-8 mins. Once all the water has been absorbed transfer to a 8 x 8 inch oiled baking pan. Press down with the back of a spoon to form a solid mass and allow to cool for one hour.
Preheat the oven to 400\u00b0F. Heat 2 tbsp of the olive oil in a large saucepan, add the onion and garlic and cook, stirring occasionally, for 2-3 mins. Add the frozen spinach and 1/2 cup of water, cover and allow to thaw over a medium heat. Stir occasionally to break up the spinach.
Stir in the cream cheese and half the tomatoes, bring to a boil, then reduce the heat and simmer for 1-2 mins. Season to taste with salt and freshly ground black pepper.
Season the salmon with salt and freshly ground black pepper, place into a baking dish and spoon the spinach mixture on top. Scatter over the remaining tomatoes and drizzle with the remaining olive oil. Bake for 15-20 mins.
Cut the polenta into four pieces. Melt the butter in a frying pan. Fry the polenta, turning once, in two batches until golden brown on both sides. Divide the polenta between four plates. Top with the fish and drizzle over any juices from the baking dish.
Heat the cream with the balsamic vinegar. Season to taste with salt and freshly ground black pepper and serve with the polenta and fish.