1. Heat wet polenta in a small saucepan with a little milk over a medium heat, stirring often to avoid catching. Once warmed, remove from heat and reserve.
2. Heat half the olive oil in a non-stick frying pan over a high heat and cook sole, being careful not to overcook.
3. Divide wet polenta between 4 plates, scatter with baby spinach and top with sole fillets.
4. In the pan in which the fish was cooked, heat the remaining oil over medium heat. Add garlic and chilli and cook for 10 to 15 seconds until garlic begins to turn golden. Add basil and lemon juice, remove from heat, pour sauce evenly over the fish, season with salt and pepper and serve immediately.

Wet polenta

1. Bring milk to the boil in a small saucepan over low to medium heat.
2. Pour into a stainless steel bowl and place over a pot of boiling water.
3. Add the polenta and whisk occasionally for 2 to 3 minutes until grains start to thicken.
4. Cover with plastic wrap and cook for 10 to 15 minutes or until the grains are soft. Season with salt and pepper and whisk in butter and parmesan.