Polenta with Stir-fried Cherry Tomatoes

and Tonnino Tuna in Olive Oil

30 min


2 servings


  • 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


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.