Yellow bowls with fish

Preparation:

Preparation: Mix the water and the milk in a saucepan, bring to the boil, add salt and slowly pour in the yellow flour. Cook for 50 minutes stirring constantly. It must be very firm. Fill a pan with high edges with the polenta: it should be about 4 cm thick and leave to cool. Cut the cylinders with a pastry cutter, then with a smaller diameter hollow them inside and finish with a spoon leaving a certain thickness on the bottom and edges. Clean and brush the mussels thoroughly, then arrange them in a pan with low sides with a clove of garlic, a finger of water, half the parsley and let it open well with steam. Then shell the mussels and keep them aside. Soften the other clove of minced garlic and the finely sliced spring onions in the butter, pour in the wine and let it evaporate. Add the mussels, cognac, lemon juice, parsley, salt, pepper and cook for about 2 minutes. Fill the polenta bowls with the mussel sauce and heat in the oven for about 5 minutes.