Polenta - Tilapia. 
Planning in advance, I wanted to have a seafood dish this week that was quick to make on a Thursday night. This one definitely was. The polenta was quite easy to make. I didn’t select a quick cooking polenta at the store though. I bought Bob’s Red Mill coarse grind corn meal. I like my polenta to have some nice texture. I boiled milk, added the corn meal in a nice thin stream with a whisk (succesful at having zero lumps!) I added some garlic to the polenta as well. I wanted a bit more flavor than the parmesan and polenta would provide.
Tilapia was much smaller than normal. Each piece was about 4 ounces this time around. I bought four at the seafood counter. Lately, they’ve been twice as big. I would have split larger ones into two plates. The 4 ounce filets were a perfect size. Be sure to leave your fish out for a few minutes before you cook. I like to cook fairly slow so that seafood doesn’t dry out. You have to be a bit more careful when you’re grilling.
Click on the recipe below to link to the official version online.
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