Faux Creamed Tuna and Polenta

"A gluten free, dairy free Tuna Casserole. I came up with this because Tuna Casserole is a comfort food for me, but I can no longer eat the gluten-full pasta or make it with the creamed soup that my recipe calls for. I tried many different things using various milk substitutes and no pasta (or gluten free pasta) but this is the best recipe I came up with."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
10
Yields:
2 1/2 cups
Serves:
2
Advertisement

ingredients

  • 2 12 cups water
  • 12 cup polenta, uncooked
  • 5 ounces tuna, drained
  • 14 cup peas
  • 14 teaspoon celery salt
  • 12 teaspoon garlic powder
  • 12 teaspoon dill weed, adjust amount to taste if using fresh
  • 12 teaspoon herbes de provence
  • 1 bay leaf
  • 2 tablespoons butter substitute, non dairy
Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes