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Tuna Casserole w/Polenta (D, TNT)
Source: Self
Serves: 4

4 cups water
1 cup yellow cornmeal
1 teaspoon salt
1 medium onion, finely chopped
1/2 cup celery, finely chopped
1 6-7 ounce can tuna in water, drained and flaked
1/2 cup Parmesan cheese, grated
pepper to taste
1 cup seasoned tomato sauce, or mushroom sauce

Bring water to a boil in a large saucepan; gradually stir in cornmeal. Add salt; cook over medium heat 15-20 minutes, stirring occasionally, until cornmeal thickens.

Sauté onions and celery until tender. Add onions, celery, tuna, cheese and pepper to cornmeal; blend well. Spoon into a sprayed quiche pan or shallow casserole dish. Bake at 350°F for about 40 minutes or until lightly browned.

Serve with heated sauce of your choice.

Poster's Notes:
I was looking for something different to make for supper the other night, and came up with this. It turned out to be very tasty, and I will make it again.

I water-sauté the onion and celery to reduce the fat and calories. You can use butter or margarine if you wish.

If you bake the polenta right after mixing, it will have a creamy, spoonable consistency when done. If you chill for several hours (or overnight) before baking, it will have a firmer texture. It will also firm up if cooked one day and reheated the next. I prefer the creamier version myself. I used tomato sauce, but I think mushroom sauce would be equally good.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 248 Calories (kcal); 4g Total Fat; (14% calories from fat); 18g Protein; 34g Carbohydrate; 19mg Cholesterol; 1242mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates