Croatian Grilled Sea Bass with White Bean & Tomato Ragù and Charred Polenta

Ingredients

• 4 fillets (6 oz each) Sea bass fillets (skin-on, pin bones removed), Ask fishmonger to remove pin bones
• 6 tbsp Extra virgin olive oil, High quality, divided
• 1 can (14.5 oz) Canned diced tomatoes, San Marzano preferred, no added sugar
• 1/4 cup Sun-dried tomatoes (oil-packed), Chopped
• 1.5 cups Cannellini beans (cooked or canned, drained), Rinsed if canned
• 6 cloves Garlic cloves, Minced
• 1 medium Yellow onion, Finely diced
• 4 sprigs Fresh rosemary sprigs, About 1 tbsp leaves
• 1 cup Cornmeal (polenta, stone-ground), Whole grain
• 4 cups Vegetable broth, Low-sodium
• 1/4 cup Red wine, Dry red wine (optional, use broth if preferred)
• 1/4 cup Kalamata olives, Pitted, halved