Creamy Tuna Polenta Casserole Bake

Instructions

1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Bring water and whole milk to a boil in a medium saucepan.
3. Slowly whisk in cornmeal polenta to boiling liquid to avoid lumps.
4. Reduce heat to low and cook polenta, stirring frequently, until thickened, about 5 minutes.
5. Remove polenta from heat and stir in unsalted butter and half of grated cheddar cheese until melted and creamy.
6. Heat olive oil in a skillet over medium heat.
7. Add diced onion and minced garlic clove to skillet and cook until softened and translucent, about 5 minutes.
8. Add drained canned tuna to skillet and stir to combine with onion and garlic.
9. Season tuna mixture with salt and ground black pepper to taste.
10. In a baking dish, spread half of the creamy polenta as the base layer.
11. Top polenta with the tuna mixture evenly.
12. Spread remaining polenta over the tuna layer and smooth the top.
13. Sprinkle remaining grated cheddar cheese over the top layer.
14. Bake casserole in preheated oven for 20 minutes or until cheese is melted and golden.
15. Remove casserole from oven and sprinkle chopped fresh parsley on top before serving.