Cook polenta according to package directions, replacing the water with chicken or vegetable stock. Add remaining ingredients.
For the sauce, cook onions and bell pepper in a large sauté pan with ¼ cup butter. Once vegetables are caramelized, add wine and increase the heat. Allow the wine to reduce by half. Add remaining ingredients and stir.
Season Tilapia loins with cayenne, paprika, cumin, salt and pepper. Heat 2 tbsp olive oil in a pan on medium-high heat. Cook Tilapia loins for approximately 3 minutes per side, or until you reach desired doneness.
Spoon creamy polenta onto the center of the plate. Lay Tilapia loin across the top. Spoon a generous amount of sauce on the fish, allowing it to spill onto the polenta.
Calories are per serving.