INGREDIENTS

INSTRUCTIONS

Bring to the boil 1 1/2 pints of water, add 2tsp of salt. Once the
water is boiling whisk in the polenta flour; when it starts to  thicken
add the grated parmesan and 2oz of diced butter whisking till  melted.
Pour the polenta into a shallow baking tray and leave to cool.  Blanch
and deseed the tomatoes. Cut each tomato into 8 pieces. Peel  and
finely slice the onion. Crush the clove of garlic. Heat 1tbsp of  the
olive oil in a saucepan, add the sliced onion and the garlic and
gently cook (with the pan covered) until the onion softens. Add the
tomato, red wine vinegar, sugar, tomato puree and season. Stir in  well
and allow to stew slowly until the mixture dries out a little.  It
needs to cook slowly for approximately 20 minutes.  Fillet and pin bone
the mackerel. Score each fillet of mackerel and  season each fillet on
the meat side. Place the fillets, skin side up,  on a grilling tray
greased with some of the olive oil. Melt the  remainder of the butter
and brush this on to the skin of each  mackerel fillet then slightly
sprinkle them with salt.  Cut the polenta into 3 inch diameter rounds.
Place on a greased tray  and brush the tops with a little of the
remaining butter melted and  grill with the mackerel fillets. When the
mackerel has cooked the  skin should be crisp and brown. The polenta
will also brown slightly.  To assemble place a round of polenta in the
middle of each plate,  spoon the stewed tomato onto the polenta. Lay a
fillet of mackerel on  top of the tomato and either put a spoon of
pesto on top of the  mackerel or spoon it around.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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