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1
Use olive oil to lightly coat a 9-inch square baking pan.
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2
Wash the millet, then combine the millet and amaranth or teff with the stock in a small saucepan with a tight-fitting lid.
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3
Bring to a boil, then reduce the heat to a simmer and cook, covered, for 30 minutes.
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4
Lift the lid and stir it a few times during cooking.
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5
After 30 minutes, it should be a thick, porridgey consistency.
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6
Keep cooking and stirring until it begins to form a more solid mass, about 5 minutes.
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7
Stir in the Parmesan, salt, and pepper.
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8
Scrape into the baking pan and smooth the top.
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9
Chill in the refrigerator for at least 3 hours.
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10
Unmold the polenta onto a cutting board and slice into triangles or bars.
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11
Reserve.
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12
In a large saute pan, heat 2 tablespoons of the olive oil and saute the shallots and carrot over medium heat.
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13
When they are tender, add the anchovy paste, olivada paste, lemon zest, and canned tomatoes.
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14
Bring to a boil and cook for a few minutes, until thick.
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15
Add the tuna, stir it in, and add lemon juice to taste.
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16
Keep warm.
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17
Preheat the oven to 450F.
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18
When hot, place a heavy baking pan in the oven to heat for 5 minutes.
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19
Take it out, drizzle 1 tablespoon of the olive oil on the pan, and put the polenta slices in the oil.
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20
Drizzle the remaining tablespoon of oil over the top of the polenta, and place in the oven.
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21
Bake for 5 minutes, then turn the slices over with a spatula.
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22
Bake for 5 minutes more, until the edges of the slices are crispy.
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23
Serve the polenta on plates, topped with the tuna sauce and basil.
