Grilled Tilapia with Smoked Paprika and Parmesan Polenta

Total time: 30 minutes
Polenta:
4 c fat-free milk
1 c quick-cooking polenta
1/4 t salt
1/3 c (1 1/2 oz) grated Parmesan cheeese

Fish:
1 1/2 T olive oil
1 t smoked paprika
1/2 t garlic powder
1/2 t salt
1/4 t freshly ground black pepper
4 (6 oz) tilapia fillets
Cooking spray

To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 t salt. Remove from heat. Stir in cheese; cover and keep warm.

To prepare the fish, heat a large non-stick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 t salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Yield: 4 servings

Calories 422; Fat 9.7 g