Cooking Steps

• 1

  Place the milk or stock or water in a large saucepan. Bring just to the boil then add the polenta gradually to the saucepan. Stir continuously with a whisk until it just starts to spit.

• 2

  Reduce the heat to low and simmer for 10 minutes for soft polenta or a couple minutes longer for a firmer texture. Whisk in the butter with ½ the Smokey Chilli Boost and salt to taste, add a drop of extra milk if too stiff.

• 3

  Heat a large frying over a medium to high heat. Once hot add the oil, season the sea bass fillets all over then add to pan skin side down for 3-4 minutes, try not to move it. Turn over the fillets and cook for a final minute.

• 4

  Spoon the polenta onto a plate, place the fillet on top of the polenta, place the tenderstem broccoli on the side and drizzle over the remaining Smokey Chilli Boost!