Rustic Italian Cod with Basil and Olive Polenta Cakes

Classic Polenta gets elevated with the addition of olives and basil!

Ingredients

1 L	4 cups	chicken of vegetable broth
250 mL	1 cup	cornmeal
10 mL	2 tsp	chopped fresh oregano
125 mL	1/2 cup	grated Pecorino cheese
60 mL	1/4 cup	finely chopped basil
60 mL	1/4 cup	finely chopped pitted Kalamata olives
30 mL	2 tbsp	chopped, drained oil-packed sun-dried tomatoes
		salt and pepper, to taste
6	6	High Liner Fire Roasters™ Rustic Italian Cod
30 mL	2 tbsp	butter

Spay a 13 x 9 inch (3 L) pan with cooking spray; set aside.
In a large pot, bring broth to a boil. Stir in oregano and reduce heat to medium. Gradually whisk in cornmeal; continue to whisk until mixture starts to thicken. Reduce heat to low; cover and cook for 8 to 10 minutes or until thick and creamy.
Remove from heat and stir in cheese, basil, olives, and tomatoes. Season with salt and pepper.
Pour mixture into prepared pan and smooth the top. Let cook completely.
Cover and refrigerate for 45 minutes to 1 hour or until firm.
Cook fish as directed on package.
To serve, cut polenta into 12 squares. Melt butter over medium heat and sauté polenta squares until warm and lightly golden. Stack two squares on a plate and place fish atop the cakes.
Serve with fresh cracked pepper and a side salad.
*Both fish and polenta cakes can be grilled for summer BBQ!