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 1/2 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
• 2 tbsp fresh thyme, fresh leaves
• 1 tsp sea salt, to taste
• 1/2 tsp black pepper, freshly ground
• 2 whole lemon, zest and juice
• 1 tsp dried oregano, authentic Mediterranean

Instructions

1. 1

   Prepare polenta: Bring vegetable broth to boil in heavy-bottomed pot. Slowly whisk in cornmeal in steady stream, stirring constantly to avoid lumps. Reduce heat to low and cook 20 minutes, stirring frequently with wooden spoon. Add 2 tbsp olive oil, 1 tbsp fresh thyme, 2 minced garlic cloves, salt and pepper. Stir until creamy. Pour onto parchment-lined baking sheet, smooth to 1/2-inch thickness. Cool 10 minutes, then cut into 12 squares.

2. 2

   While polenta cools, prepare ragù: Heat 2 tbsp olive oil in large skillet over medium heat. Add diced onion and sauté 4 minutes until softened. Add remaining 4 minced garlic cloves and oregano, cook 1 minute.