Fish with Polenta and Mushrooms: Merluzzo con Polenta e Funghi

Ingredients

• 15  year old balsamic vinegar 
• 24 ounce cod 
• 4 servings mixing flour instant quick
• 0.5 cup cornmeal white stone ground
• 1 cup milk 
• 12 ounces mushrooms wild mixed washed and dried
• 4 servings full olive oil extra-virgin flavored
• 4 servings sea salt and pepper black freshly ground
• 4 servings butter unsalted
• 0.8 cup water 

Equipment

• frying pan
• oven
• whisk

Directions

1. Combine the milk, water, and cornmeal in a medium sized saute pan. Cook over low heat stirring constantly with a whisk until the mixture thickens (approximately 1/2 hour). After removing from the heat stir in 1-teaspoon butter and 1 teaspoon olive oil.
2. In a saute pan, cook the mushrooms over high heat with 2 tablespoons olive oil and 1 tablespoon butter for 3 minutes. Season to taste with salt and pepper.
3. Heat 1-tablespoon olive oil in a saute pan. Lightly flour the cod with the instant flour.
4. Place the fish in the pan and add 1-tablespoon butter. Cook for 3 minutes and then turn over.
5. Place the pan in a 400-degree F oven for 2 minutes to finish cooking the fish. Salt and pepper, to taste.
6. Place a small mound of the polenta in the center of the plate.
7. Place the cod directly on top of the polenta.
8. Spread some of the mushrooms around the fish and drizzle the olive oil and balsamic vinegar around the edge of the plate.