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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Gloucester Whiting Piemontese Recipe

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This recipe for Gloucester Whiting Piemontese is from The DeLane Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. water, divided
1 c. yellow corn meal
1 tsp. salt
4 tbsp. butter
1/4 lb. grated Parmesan cheese
1/8 tsp. pepper
2 pkg (10 oz. each) frozen chopped spinach
1 tsp oregano
1/2 tsp. salt
1 tbsp. lemon juice
1 1/2 lbs. whiting fillets
Flour
Parsley
1/2 c. dry white wine
1/2 c. tomato puree
Directions:
Directions:
Bring 3 cups water to boiling. Combine remaining cold water, corn meal and 1 tsp. salt; stir into boiling water. Cook until thickened, stirring often. Cover; cook over low heat 10 min longer. remove from heat and stir in butter, cheese, and pepper. Stir until butter and cheese are melted. Meanwhile, cook spinach according to package directions; season with oregano, 1/2 tsp salt and lemon juice. Dust whiting fillets with four; saute in butter or vegetable oil until golden borwn. Spread the corn meal mixture (polenta) on the bottom of an oval serving dish, top with spinach. Arrange fillets on spinach. Sprinkle with chopped parsley. Add wine and tomato puree to pan juices; blend well. Pour over fish.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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