Preheat oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray and set aside.

Lay the tilapia filets on a dry surface. Season both sides with salt and pepper. Sprinkle 1 tablespoon of flour over the top, press gently, flip, and repeat with remaining flour on the other side.

In a shallow pie plate, whisk together the egg, Dijon mustard, honey, and water until smooth.

Pulse the almonds in a food processor for 8 to 10 pulses until finely ground to a coarse crumb. Add the parmesan and pulse 2 to 3 more times. Transfer to a second shallow dish.

Dip each filet into the egg wash, let excess drip off, then press firmly into the almond parmesan mixture on both sides. Place on the prepared baking sheet.

Bake at 400 degrees F for 12 to 14 minutes until the crust is golden brown and the fish flakes easily with a fork. Do not flip during baking.

Immediately after placing fish in the oven, start the polenta. Bring chicken broth and dry mustard to a boil in a medium saucepan over medium-high heat. Slowly whisk in the dry polenta in a thin stream. Reduce heat to low and stir every 2 to 3 minutes for 18 to 20 minutes until thick and creamy. Stir in parmesan, oregano, salt, and cream. Keep on lowest heat, stirring occasionally, until ready to serve.

While polenta finishes, combine Dijon mustard, Worcestershire sauce, thyme, and vinegar in a small saucepan over medium heat. Stir for 2 to 3 minutes until hot and smooth. Remove from heat.

Spoon a generous portion of creamy polenta onto each plate. Top with a tilapia filet and drizzle warm honey mustard sauce over the top. Serve immediately.