Red Mullet With Prosciutto And Polenta

• 7 ounces polenta
• 2 ounces Parmesan grated, about 1/2 cup
• 3 tablespoons butter
• 1/3 cup heavy cream
• 1 pinch dried chili flakes
• 1/4 teaspoon nutmeg
• 14 ounces baby spinach about 10 cups
• 8 red mullet fillets about 3 oz each
• 3 1/2 ounces arugula about 3 cups
• 2 sprigs parsley chopped
• 4 slices prosciutto cut in half lengthways
• 1 shallot peeled and finely chopped
• 2 tablespoons olive oil
• 1/4 cup white wine
• pink peppercorns crushed, to season, optional

1. Cook the polenta in 3 1/3 cups boiling salted water over low heat, stirring occasionally, for 10 mins. Stir in the Parmesan, 2 tbsp of the butter, cream, chili and half the nutmeg. Set aside and keep warm.
2. Meanwhile, place 3 spinach leaves on top of each fish fillet along with a little arugula and a sprinkling of parsley. Wrap each fillet in a strip of prosciutto.
3. Melt 1/2 tbsp of the butter in a saucepan, add the shallot and cook for 2 mins. Add the remaining spinach, arugula and nutmeg. Cook, stirring, for another 2-3 mins. Season to taste. Set aside and keep warm.
4. Heat the olive oil in a large non-stick frying pan, add the fish and fry for 5-7 mins until cooked through, turning once. Remove and keep warm. Pour the white wine into the pan to deglaze and add the remaining butter. Simmer for 3 mins. Serve with the fish, polenta and vegetables. Season with crushed pink peppercorns, if using.

polenta, parmesan, butter, heavy cream, dried chili flakes, nutmeg, baby spinach, red mullet, arugula, parsley, lengthways, shallot, olive oil, white wine

Taken from www.yummly.com/recipe/Red-Mullet-with-Prosciutto-and-Polenta-1413113 (may not work)