INGREDIENTS:

• 1 cup Tonnino Tuna in olive oil
• 1 cup pre-cooked polenta
• ¼ cup butter
• ½ teaspoon thyme
• 1 tablespoon olive oil
• 1 ½ cup cherry tomatoes
• ½ teaspoon oregano
• ¼ teaspoon garlic powder
• Salt and pepper to taste

PREPARATION

Bring water to a boil, lower the heat and add 1/2 cup of polenta to form a mash. Then add the rest and cook until creamy. Add the butter and thyme and salt and pepper to taste. Place the polenta into a greased pan and bake at 350° for 15 minutes.

Stir-fry the cherry tomatoes, oregano, garlic powder, salt and pepper in a little of the Tonnino olive oil. Serve the polenta on a plate. Top with the tomatoes and Tonnino Tuna in olive oil.