Crisp Polenta with Salmon Cream

Crisp Polenta with Salmon Cream

3 cups water
1 cup yellow cornmeal
3/4 teaspoon salt, divided
3 tablespoons butter, divided
1 tablespoon olive oil
2/3 cup sour cream
2 green onions, chopped
1/4 cup grated Parmesan cheese
2 (4-ounce) salmon fillets
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup salsa

In large saucepan, bring water to a boil. Add cornmeal slowly, stirring constantly, and cook until thick, 10 minutes. Add 1/2 teaspoon salt and 1 tablespoon butter. Pour into greased 9" pan; cover and chill 7-8 hours.

The next day, combine sour cream, green onions, and cheese; mix well and refrigerate. Sprinkle salmon with 1/4 teaspoon salt and pepper.

Melt olive oil and 2 tablespoons butter in large skillet over medium heat. Add salmon; cook 4 minutes, then turn and cook 2-4 minutes longer until just cooked. Remove to plate and refrigerate.

Cut four 4" squares from the Polenta; add squares to pan; cook until brown on first side, 7 minutes. Flake salmon and stir into sour cream mixture. Turn polenta; cook 5 minutes.

Place polenta on serving plate, top with salmon mixture and salsa. Serve immediately. Serves 4