Halibut Wrapped in Prosciutto with Polenta and Truffle Oil

4 sliced prosciutto
4 oz. halibut
1 T. OLIVE MILL olive oil
1 cup cornmeal
3 cups milk
3 T. butter
½ c. dried figs, diced
1 T. fresh rosemary, chopped
4 oz. chicken broth
1 T. OLIVE MILL white truffle oil

Preheat oven to 400. Season halibut with salt and pepper. Wrap 1 slice prosciutto around 4 oz. fish piece. Refrigerate until needed. Bring milk to boil with butter, salt and pepper to taste. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary. Drizzle each halibut piece with olive oil and roast for 5-8 minutes. Spoon polenta into large serving bowls. Top with halibut. Spoon 1 oz. of hot chicken broth on top and drizzle with truffle oil.

Spanish Picual Extra Virgin...

Style:  Robust - This ORGANIC extra virgin olive oil from Peru is a big boy on our olive oil bar!  Very flavorful and robust with huge fruit flavor, with just a small amount of bitterness and a bit of peppery finish. This great...

White Truffle Extra Virgin Olive...

Add a touch of class to an unforgettable dish! This extra virgin olive oil is steeped with the rich, aromatic white truffles grown in Piemonte, Italy.