Ingredients
2 celery ribs, chopped1 medium onion, chopped2 tablespoons olive oil, divided1 can (28 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1/4 cup minced fresh parsley1-1/2 teaspoons salt, divided1 teaspoon Italian seasoning1/2 teaspoon dried thyme1/2 teaspoon dried basil1/2 teaspoon pepper6 cups water2 cups cornmeal1/4 cup all-purpose flour6 salmon fillets (6 ounces each)
Preparation
In a Dutch oven, saute celery and onion in 1 tablespoon oil until tender. Add the tomatoes, tomato sauce, parsley, 1/2 teaspoon salt, Italian seasoning, thyme, basil and pepper. Cover and simmer for 1 hour, stirring occasionally.
In a large heavy saucepan, bring water and remaining salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.
Place flour in a large shallow bowl; coat salmon on both sides. In a large skillet, brown salmon in remaining oil. Transfer salmon to tomato mixture; cook, uncovered, until fish just begins to flake with a fork, 3-5 minutes. Serve salmon and sauce with polenta.
