Trim off skin and bones of the fish cutlets. Season them with salt and pepper.
Fry the fish in heated oil on all sides, remove it from the stove and set aside.
Add onion and fry briefly, add squeezed garlic, tomato puree, wine, Vegeta herbs of Mediterranean mix and chopped capers. Fry for a couple of minutes.
Return the fish to the sauce and sauté briefly.
Add butter to the boiling water and stir in yellow corn grits. Cook for about 10 minutes at a medium-low heat stirring continuously.
Serve the fish and sauce with polenta.
If the Atlantic bonito is not very large take more cutlets.