Bring milk to a rolling simmer. Slowly add the polenta and mix vigorously with a wooden spoon. Add salt. Lower flame and continue to mix the polenta so it won’t stick to the bottom of the pot. Cook for about fifteen minutes or until milk is absorbed and polenta is creamy. Add the mozzarella cheese, mix, and serve hot.

Drizzle oil on tilapia. Rub spice mix over top. Heat a grill pan on medium/high heat. Grill for three minutes per side. Serve hot. Sauté onions and garlic until translucent, making sure not to brown onions. Add chopped tomatoes and basil and cook for about twenty minutes on low heat/simmer.  Add salt and pepper to taste. You can serve the tomato basil sauce chunky or use an immersion blender to make a smooth sauce. If you want some extra richness in the sauce add about 1-2  tablespoons of butter to the sauce in the last minute of cooking.

As seen in Joy of Kosher with Jamie Geller (Bitayavon Fall 2011) - Subscribe Now