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1
For Polenta: In a heavy saucepan, combine water, butter, salt and bay leaf.
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2
Pour in cornmeal in a thin stream, stirring constantly.
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3
Bring mixture to a simmer, stirring constantly, over medium heat.
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4
Reduce heat to medium low.
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5
Continue to stir over heat until mixture is smooth, very thick, and pulls away from sides of pan, about 15 minutes.
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6
Cover and keep warm.
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7
For Red Snapper in Brodetto: With a cleaver, cut each fish into 3 pieces, leaving head and tail on.
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8
Heat vegetable oil in skillet to about 350F (180C).
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9
Dredge pieces of fish in flour, shaking off excess.
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10
Cook, turning once, until lightly golden but not cooked through, about 5 minutes.
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11
Drain on paper towels and set aside.
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12
In separate large skillet, heat olive oil over medium high heat.
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13
Add onion and scallion and saute, tossing until lightly golden, about 5 minutes.
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14
Add fish in single layer and sprinkle with salt.
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15
Spoon tomato paste between pieces of fish and cook about 3 minutes, shaking pan occasionally.
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16
Stir together vinegar and hot water and add to fish.
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17
Bring to boil then lower the heat and simmer, uncovered, 2 to 3 minutes.
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18
Carefully turn pieces of fish.
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19
Increase heat to medium high and continue to cook just until fish is cooked through, about 10 minutes.
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20
Transfer fish and a mounded spoonful of polenta to warm serving plates.
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21
Boil sauce vigorously until slightly thickened and correct seasoning with salt, pepper, and a few drops of wine vinegar, if needed.
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22
Pour over fish and serve immediately.
