Seafood Medley in a Cream Sauce, served with Herbed Polenta

I made this set of dishes for Easter and then again for my sister and niece this last weekend.  Really simple but definitely tasty. 

The seafood medley - is a combination of assorted seafood, I used shrimp, scallops, and a white fish.  I sauteed a meduium shallot in olive oil and then lightly browned the fish then the scallops and the shrimp.  I added about a cup of white wine (Chardonnay), a cup heavy cream, and approx. 1 tbl of butter.  Iplaced everything in a greased casserole dish and baked at approx. 350 F.

The herbed polenta - is a basic recipe of mixing the polenta to the standard 2 cups of liquid to 1 cup of solids.  I used 3/4 cream to 1/4 water as my liquid.  I slowly stirred the liquid into the polenta meal while constantly stirring over a low heat.   I also added chopped shallots, thyme, and garlic chives.  Once he mixture was thickened I added two raw eggs and vigorously mixed them into the polenta mixture.  The heat will cook the eggs.  Salt and pepper to taste.  I then spooned the polenta into a greased casserole dish, topped with with guyere cheese and placed it intothe oven with the seafood.

After about 20 to 30 minutes I removed everything and allowed it to rest.  I plated the polenta and served the seafood medley over the polenta squares.