Yukon gold potatoes are par-roasted in olive oil, then tossed with marinated artichokes, garlic, and rosemary until golden and fragrant. Halibut goes right on top with a squeeze of lemon and roasts until perfectly tender. While it cooks, make a creamy polenta with 4 cups water and 1 cup milk brought to a simmer, whisk in 1 cup polenta, and cook until thick and velvety. Off the heat, stir in 2 tablespoons butter for that glossy finish. Spoon it all together and drizzle with those garlicky pan juices — a healthy, comforting dinner that feels slow-cooked but takes less than 40 minutes.
