Serves 6

Try out different types of fish with this recipe. Also, you can substitute Romano or Parmesan for the manchego.

½ serrano chili pepper

2 teaspoons olive oil

1 quart Seafood Stock or Fish Broth (see recipes on pages 113 and 119)

1½ cups cornmeal

1 teaspoon extra-virgin olive oil

1½ pounds red snapper

Pinch of coarse sea salt

Fresh-cracked black pepper, to taste

3 ounces manchego cheese

1 tablespoon cider vinegar

• Preheat grill to medium heat. Stem, seed, and dice the serrano chili pepper.

• Heat the olive oil in a stockpot on medium. Lightly sauté the chili, then add the broth and bring to a boil.

• Whisk in the cornmeal slowly; cook for approximately 20 to 30 minutes, stirring frequently (add more broth if necessary).

• While the polenta cooks, lightly dip the fish in the extra-virgin olive oil and place on a rack to drain. Season with salt and pepper.

• When the polenta is done cooking, remove it from the heat and add the manchego; keep warm.

• Grill the fish for 3 to 5 minutes on each side, depending on the thickness of the fish.

• To serve, spoon out a generous dollop of polenta on each serving plate and arrange the fish on top. Drizzle with the vinegar.