Boil 1 liter of lightly salted water. Pour in the cornmeal in a thin stream, being careful not to form lumps. Stirring constantly, cook the polenta for about 1 hour until it thickens. Chop dried tomatoes, shallots and parsley, mix and add to the pot with polenta. Remove from the heat and pour the polenta into a 15 cm container or mold, cool well. Cut the cooled polenta into slices 1 cm thick and fry under the grill on both sides for 5 minutes. Serve hot with tuna and grilled peppers, zucchini and eggplant.