Tuna and Squid Kebabs with Polenta

From the Australian Women's Weekly "Cooking for two". This needs a little planning to make the preparation and cooking as efficient as possible.

• Ready In: 4 hrs
• Serves: 2

Ingredients

• 350  g tuna steaks
• 150  g squid, hoods
• 2  tablespoons olive oil
• 1  tablespoon  balsamic vinegar
• 1⁄3 cup lemon juice
• 1⁄2 cup fresh basil
• 1⁄2 teaspoon  garlic salt

• POLENTA

• 2  cups water
• 2⁄3 cup polenta
• 1⁄3 cup  grated parmesan cheese
• 20  g butter

• TOMATO SAUCE

• 1  tablespoon olive oil
• 1  onion, sliced
• 1  clove garlic, crushed
• 1 (410 g) can tomatoes
• 1  tablespoon basil, fresh and shredded

Directions

1. Cut tuna into 3 cm cubes and squid hoods into 3 cm strips.
2. Combine the marinade ingredients, add the tuna and squid, mix well and marinade for at least 3 hours if not overnight.
3. Drain the seafood, reserve the marinade.
4. Thread the seafood onto 4 skewers.
5. Grill kebabs until tender, occasionally brushing with the reserved marinade.
6. Serve kebabs with polenta and tomato sauce.
7. A green salad with garlic dressing goes well with this.
8. Polenta: Grease a 8 cm x 26 cm cake tin.
9. Boil the water, add the polenta and still until it thickens.
10. Remove from heat and stir in the butter and cheese.
11. Spread into the prepared pan and bake uncovered in a hot oven for about 10 minutes or until heated through.
12. Cut into desired shapes.
13. TOMATO SAUCE: Heat oil in pan, add onion and garlic, cook, stirring until onion is soft.
14. Add undrained tomatoes and simmer for about 10 minutes or until slightly thickened.
15. Stir in the basil.