How about a bright, rich pink piece of salmon perched atop a bed of polenta, piled with a mound of roasted cherry tomatoes, collapsed into their own sweetness?
2 tablespoons unsalted butter
In a heavy Dutch oven or large (4-quart) saucepan, bring the broth and milk to a simmer over medium-high heat.
Reduce the heat, sprinkle in the polenta, whisking all the while, and keep adjusting the heat so the mixture stays at a gentle simmer.
While the polenta is cooking, heat 2 tablespoons of the oil in a large skillet, preferably nonstick, over medium heat.
Transfer the tomatoes to a bowl, stir in the vinegar, and tent with foil to keep warm.
Nutrition information per serving: 684 calories; 296 calories from fat; 33 g fat (10 g saturated; 0 g trans fats); 128 mg cholesterol; 263 mg sodium; 49 g carbohydrate; 5 g fiber; 10 g sugar; 46 g protein.