Grilled Tuna Polenta on Spinach and Sauce

1. Heat saucepan to medium-high. Add half the olive oil and all of the onion, garlic, shrimp and paprika. Roast for a few minutes. Add milk and cook for 5-6 minutes.
2. Blend contents of saucepan in a blender along with the rest of the olive oil. Filter through a sieve, seasoned and set aside.
3. In a saucepan over medium heat, bring to a boil the milk, cream, half the butter and polenta, whisking the mix well.  After a minute, finish cooking the thickening liquid by stirring with a spatula for about 3 minutes.
4. Off the heat, mix in tuna, Parmesan and season well. Mould in a cookie cutter or an empty tuna can (open on both sides). Make 2. Let polenta-tuna moulds rest in the refrigerator for 2 hours.
5. Cut each moulded polenta-tuna in half and pan-fried on each side, in a large skillet, for about 2-3 minutes or until brown and slightly crispy.
6. Place each half over lightly cooked spinach with the milk-shrimp mixture poured around the spinach and serve immediately.

TIP:

• You can serve polenta as an appetizer or snack, after step 4 either shaped in a mould or as is.