To make the polenta, in a medium pot bring 4 cups water to a boil. When the water boils, reduce heat to low, and whisk in 1 cup cornmeal until smooth. Stir constantly for about 5-8 minutes. Add 1 ½ teaspoon salt and a few cracks pepper. Cover, and let cook on low 15-20 minutes, stirring occasionally.

Meanwhile, cut the fennel bulb in half and then cut into thin half moon slices. Heat ghee in large skillet over medium high heat. Add fennel and prosciutto, and sauté for 2-3 minutes, stirring occasionally.

Reduce heat to medium and continue sautéing until fennel becomes tender and proscuitto begins to crisp. Add both the sliced cabbage and thyme to the mixture and continue to sauté until cabbage is tender.

In a large skillet, heat 1 tablespoon ghee over medium high heat. Using paper towels pat fish dry on all sides and sprinkle with salt and pepper. When oil is hot, add fish, reduce heat to medium and cook about 4 minutes, or until perfectly golden. Turn over and cook until tender and flakey (this depends based upon how thick your fish is).

Prior to serving the polenta whisk in 1 tablespoon coconut oil and yogurt. Divide the polenta among 4 bowls and top with seared fish. Spoon fennel mixture over and around fish.

Sprinkle with freshly minced parsley or chives if desired.