Codfish with Polenta (Merluzzo e polenta)

INGREDIENTS: (4 servings)
4 (6 ounce) Codfish
1/2 cup of Polenta
12 ounces mixed Wild Mushrooms, washed and dried
quick mixing instant Flour 
1 cup Milk
3/4 cup of Water
Balsamic Vinegar
Unsalted Butter
Extra-Virgin Olive Oil
Freshly ground Black Pepper
Salt

Combine the milk, the water, and cornmeal in a medium sized saute pan. Cook over low heat stirring constantly with a whisk until the mixture thickens (approximately 1/2 hour).
After removing from the heat stir, in 1 teaspoon of butter and 1 teaspoon of olive oil.
In a saute pan, cook the mushrooms over high heat with 2 tablespoons of olive oil and 1 tablespoon of butter for 3 minutes. Season to taste with salt and pepper.
Heat 1 tablespoon of olive oil in a saute pan.
Lightly flour the cod with the instant flour.
Place the fish in the pan and add 1 tablespoon of butter.
Cook for 3 minutes and then turn over. Place the pan in a 400-degree F oven for 2 minutes to finish cooking the fish. Salt and pepper to taste.
Place a small mound of the polenta in the center of the plate.
Place the cod directly on top of the polenta.
Spread some of the mushrooms around the fish and drizzle the olive oil and balsamic vinegar around the edge of the plate.