Halibut Wrapped in Prosciutto with Polenta and Truffle Oil
4 sliced prosciutto
4 oz. halibut
1 T. OLIVE MILL olive oil
1 cup cornmeal
3 cups milk
3 T. butter
½ c. dried figs, diced
1 T. fresh rosemary, chopped
4 oz. chicken broth
1 T. OLIVE MILL white truffle oil
Preheat oven to 400. Season halibut with salt and pepper. Wrap 1 slice prosciutto around 4 oz. fish piece. Refrigerate until needed. Bring milk to boil with butter, salt and pepper to taste. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary. Drizzle each halibut piece with olive oil and roast for 5-8 minutes. Spoon polenta into large serving bowls. Top with halibut. Spoon 1 oz. of hot chicken broth on top and drizzle with truffle oil.
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