Pan Seared Sea Bass With Creamy Polenta, Spinach And Mushrooms

2- 4 oz Sea Bass Filets
1/2 cup cornmeal
2 cups water
1/8 teaspoon salt
2 cups fresh spinach (washed and dried)
4 oz sliced mushrooms
2 oz chopped tomato
1/2 cup chicken broth
2 T flour
2 t vegetable oil
1 t butter (optional)
Salt and Pepper to taste

Pre heat oven to 350?F.

Bring 2 cups of water with 1/8 teaspoon salt to a boil. Carefully add 1/2 cup corn meal and whisk. Turn the heat down to low and continue to cook for 3 minutes stirring constantly. Set aside and keep warm.

Season fish with salt and pepper and coat lightly with flour. Heat a saut? pan to medium high with 1 t. oil. Quickly sear the fish for 3 minutes per side. Put in oven for another five minutes. Wipe out the pan and heat additional 1 t. oil. Quickly wilt the spinach (about 30 seconds) and keep warm.

Heat the butter in a pan and cook the mushrooms and tomatoes for about 3 minutes. Add the chicken stock and reduce for 5 minutes on medium heat until mixture begins to thicken.

Put a scoop of the polenta (cornmeal mixture) in the center of the plate. Put the spinach around the polenta. Place the fish on top and spoon the sauce over the fish. Squeeze a little fresh lemon over the entire dish.