Salmon with Polenta

We absolutely loved this dish! It made us feel so authentic! ;) 

Salmon with Polenta

2 celery ribs, chopped
2 med. onion, chopped
2 Tbs. olive oil, divided
1 can (28 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/4 c. minced fresh parsley
1 1/2 tsp salt, divided
1 tsp. Italian seasoning
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. pepper
6 c. water
2 c. cornmeal
1/4 c. all-purpose flour
6 salmon fillets (I used tilapia)

In a dutch oven, saute celery and onion in 1 Tbs. oil until tender. Add the tomatoes, tomato sauce, parsley, 1/2 tsp. salt, Italian seasoning, thyme, basil and pepper. Cover and simmer for 1 hour, stirring occasionally.

In a large heavy saucepan, bring water to a boil. Reduce heat to a gently boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 mins. 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, for 3-5 mins or until fish flakes easily with a fork. Serve salmon and sauce with polenta.

Source: Taste of Home