Flounder with Smoked Paprika and Asiago Polenta

Flounder with Smoked Paprika and Asiago Polenta (Adapted from CL)

For the polenta

4 cups milk
1 cup coarse cornmeal
1/4 teaspoon salt
2 ounces fresh grated Asiago cheese

For the fish
2 1/2 tablespoons olive oil, divided
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 6-ounce flounder fillets

To make the polenta

In a medium saucepan, bring milk to a boil - gradually whisk in cornmeal. Reduce heat to a bare simmer - cook, stirring often, until the grain has softened and the mixture is thick, about 25 to 35 minutes. Remove from heat and stir in salt and cheese - cover and keep warm.

To make the fish

In a large saucepan, heat 1 tablespoon oil over medium-high.

In a small bowl, stir together remaining oil, paprika, garlic powder, salt and pepper. Evenly rub the mixture over the fish. Add fish to the skillet - cook about 3 to 4 minutes per side or until fish feels firm and begins to flake when tested with a fork. Serve each fillet with a portion of the creamy polenta.

Makes 4 servings.

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