Tuna Polenta

INGREDIENTS

2    cups boiling water

½   cup Polenta

1    tablespoon butter

1    tablespoon grated Parmesan cheese

2    tablespoons olive oil

1    cup chopped white onion

1    cup chopped red bell pepper

1    cup chopped celery

4    cloves garlic, minced

1    can (15 ounces) tomato sauce

1    teaspoon dried sage

1    teaspoon dried oregano

2    cans (5 to 7 ounce) tuna in water

2    tablespoons grated Parmesan  cheese

METHOD

Grease the sides and bottom of a 8 inch square glass baking dish. Slowly pour the polenta into the boiling water, stirring the whole time. Continue to stir and boil the polenta until it becomes very thick – about 6 to 8 minutes. Remove from the heat and add the butter and Parmesan cheese, stirring them in until the butter is completely melted and incorporated. Pour the polenta into the prepared baking dish and smooth the top with a spatula. Set aside to cool.

Preheat the oven to 350F degrees. Pour the olive oil in to a large sauce pan over medium-high heat and swirl to coat. Add the onions, bell peppers, celery and garlic. Stir and cook for 5 minutes until the vegetables are softened and add the tomato sauce, sage and oregano. Continue to cook at a simmer for 5 minutes, stirring occasionally. Drain the tuna and flake it into the tomato sauce. Stir to m ix and remove from the heat.

Invert the baking dish over a cutting board and remove the polenta. Place half of the tuna tomato sauce into the baking dish, place the polenta on top of the sauce. Add the remaining sauce on top of the polenta, sprinkle with the Parmesan cheese and bake for 20 minutes. Remove from the loven and allow to cool for 5 minutes before serving.

Based on recIpes from General Mills and AllRecipes