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Categories:Viewed: 26 - Published at: 9 years ago
Ingredients
- 2 1/2 cups water
- 1/2 cup polenta, uncooked
- 5 ounces tuna, drained
- 1/4 cup peas
- 1/4 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill weed, adjust amount to taste if using fresh
- 1/2 teaspoon herbes de provence
- 1 bay leaf
- 2 tablespoons butter substitute, non dairy
Method
- Open can of tuna, measure peas, and have spices ready to measure - it is important to stir constantly in the beginning to avoid lumps so I like to have everything ready to go.
- Bring water to a boil.
- Stir as you sprinkle in polenta.
- As you add the rest of the ingredients (except butter sub.), continue stirring.
- After the polenta has thickened and the peas are no longer able to float, you only need to stir it every few minutes.
- Add butter substitute.
- Cook for about 20 minutes so flavors have time to blend.
- Serve warm.
- Refrigerate leftovers immediately.
