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Gloucester Whiting Piemontese Recipe

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This recipe for Gloucester Whiting Piemontese, by , is from The DeLane Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christa Cabral


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
1/2 c. dry white wine
1/2 c. tomato puree

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.

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