Polenta sticks with tuna and coconut milk
2 pers. | 
3 h 10 minutes
Ingredients:
- 600ml of AYAM ™ coconut milk
- 600ml of water
- 320g of polenta
- 185g crumbled tuna in olive oil
- 1 square of butter
- 2 tablespoons of olive oil
- salt and pepper
Accompanying sauce:
- 100ml of AYAM ™ coconut milk
- 1 / 2 teaspoon of salt
Preparation:
- In a saucepan, bring the AYAM ™ coconut milk and water to a boil. Add salt and pepper to taste.
- Gradually add the polenta, while mixing it to prevent lumps from forming.
- Add the tuna then the butter.
- Cook until the polenta is smooth and creamy; add water to prevent it from becoming too mushy and sticky. Once cooked, remove from heat and set aside.
- Spread the polenta on a greased tray and chill in the refrigerator for 2 hours.
- Preheat the oven to 185 ° C for 10 minutes.
- Cut the polenta into sticks of about 5cm x1cm and glaze them with olive oil.
- Bake for 25 minutes in the oven, before turning them over and continue for 25 minutes more.
- For the side sauce, combine AYAM ™ coconut milk and salt until the salt dissolves. Serve with the polenta sticks.
