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1
Bring the stock and milk to a boil, adding 1/2 tsp salt. Add the polenta. Simmer over a low heat, stirring, for 6-8 mins. Once all the water has been absorbed transfer to a 8 x 8 inch oiled baking pan. Press down with the back of a spoon to form a solid mass and allow to cool for one hour.
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2
Preheat the oven to 400u00b0F. Heat 2 tbsp of the olive oil in a large saucepan, add the onion and garlic and cook, stirring occasionally, for 2-3 mins. Add the frozen spinach and 1/2 cup of water, cover and allow to thaw over a medium heat. Stir occasionally to break up the spinach.
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3
Stir in the cream cheese and half the tomatoes, bring to a boil, then reduce the heat and simmer for 1-2 mins. Season to taste with salt and freshly ground black pepper.
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4
Season the salmon with salt and freshly ground black pepper, place into a baking dish and spoon the spinach mixture on top. Scatter over the remaining tomatoes and drizzle with the remaining olive oil. Bake for 15-20 mins.
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5
Cut the polenta into four pieces. Melt the butter in a frying pan. Fry the polenta, turning once, in two batches until golden brown on both sides. Divide the polenta between four plates. Top with the fish and drizzle over any juices from the baking dish.
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6
Heat the cream with the balsamic vinegar. Season to taste with salt and freshly ground black pepper and serve with the polenta and fish.
