Polenta with sauce

This may sound crazy, but I put tuna fish in a tomato sauce, and it actually tasted good! It was sort of a spin off from the sardines in tomato sauce that Ed made, the tuna didn't dissolve as well, but still lent that faint sweetness of fish, without tasting or smelling like canned tunafish. Aside from the tuna it was a pretty generic vegetable sauce. We ate it over polenta, and Ed actually liked the goopy polenta. Crazy.



For the polenta, it was 4C water to 1C polenta. Cook at just below a boil, stirring constantly, until it pulls away from the edges, then take it off the heat and add some grated cheese. Cheese of any sort will do, we used pecorino.

For the sauce, gosh its hard to actually have a recipe for something like this. I barely remember. Try:
1 onion, diced
1 can chopped tomatoes, with their juice
1/2 a green pepper
1/2 a red pepper
1 skinny purple eggplant (the chinese variety is what we had)
olive oil
dried sage
some mushrooms
fresh basil, more is always better
1 can tunafish

I think thats about it, basically just heat the oil, sweat the onions, add everything else with plenty of salt and pepper, cook it for a while until the vegetables taste cooked, and pour some on top of the polenta. Spiciness is good too, I added some pepper flakes to the leftovers the next day for lunch.