Ingredients

Method

• 4 cups water
• ½ t salt
• 120 g polenta
• 40 g pecorino, finely grated
• 30 g butter
• 2 T olive oil
• 4 x 150 g hake fillets
• 1 T olive oil
• 150 g baby spinach
• 100 g sun-dried-tomato quarters, drained
• 24 kalamata olives
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Place a saucepan over a high heat then add the water and salt, and bring to a boil. Once boiling, reduce the heat then slowly pour in the polenta, stirring with a whisk as you pour to prevent lumps from forming. Whisk steadily, until the mixture begins to thicken, then add the cheese and butter, and whisk until combined.
Place a pan containing 15ml (1T) olive oil over a medium heat. Add the hake fillets then fry for 3 to 5 minutes a side, or until cooked through. To another pan, add the remaining olive oil, the spinach and lemon juice, then stir-fry over a high heat until the leaves are just wilted.
Remove immediately to prevent further cooking. Divide the polenta among four dishes, top each serving with a hake fillet and serve with wilted baby spinach, topped with sun-dried-tomato quarters and kalamata olives. Season to taste.
Cook’s tip: Substitute the hake fillets with calamari steaks. Dress with a squeeze of lemon juice and serve with a wedge of matured Parmesan for grating.
Per serving: 1765.8kJ, 34.2g protein, 24.5g fat, 14.4g carbs

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