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Tuna-Tomato Polenta

January 26, 2012

3/4 cup cornmeal
1/4 cup cold water
1/2 teaspoon salt
1/4 teaspoon garlic salt
1 1/2 cups boiling water
1 can (15 ounces) tomato sauce
2 cans (6 1/2 ounces each) tuna, drained and flaked
1 medium stalk celery, chopped (about 1/2 cup)
1/4 teaspoon dried basil leaves
3/4 cup grated Parmesan cheese
Sliced ripe olives

Mix cornmeal, cold water, salt and garlic salt thoroughly in 1 quart saucepan. Stir in boiling water. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 2 minutes. Reduce heat; cover and simmer 10 minutes. Spread cornmeal in ungreased baking dish, 11 3/4 x 7 1/2 x 1 3/4 inches. Refrigerate until firm, about 8 hours.

Heat oven to 350°. Mix tomato sauce, tuna, celery and basil. Spread 2/3 of the tuna mixture in ungreased baking dish, 12 x 8 x 1 3/4 or 13 1/3 x 8 3/4 x 1 3/4 inches. Cut cornmeal into 10 parts; place on tuna mixture in dish. Top cornmeal with remaining tuna mixture; sprinkle with cheese. Bake uncovered 25 minutes. Garnish with olives. 10 servings.


©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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