How to Make It
Melt 2 tablespoons of the butter in a saucepan over medium. Stir in stock, cauliflower, and cornmeal; bring to a boil over medium-high. Cover and reduce heat to medium-low; simmer, stirring occasionally, until cornmeal is tender, about 25 minutes. Stir in cheese, 3/4 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Remove from heat; cover to keep warm until ready to serve.
While cornmeal mixture cooks, stir together paprika, oregano, cayenne pepper, and remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Pat fillets dry; sprinkle evenly with paprika mixture.
Melt 1 tablespoon of the butter in a nonstick skillet over medium-high. Add 2 of the fillets; cook, turning once, until well browned and a thermometer inserted in thickest portion of fillets registers 145°F, 4 to 5 minutes per side. Transfer fillets to a plate; cover to keep warm. Repeat with remaining 1 tablespoon butter and 2 fillets. To serve, spoon 1 cup polenta on each of 4 plates; top each with 1 fillet. Sprinkle evenly with sliced scallions.