Nothing says "Mediterranean" quite like squid with polenta! An incredibly simple dish that captures the best of this region's cooking.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 1 Litre (4 cups) water or vegetable stock
- 375g polenta
- Sea salt and freshly ground black pepper, to season
- 50g butter
- Pickled octopus and squid, to serve
- Oven-roasted baby tomatoes, to serve
- Mixed olives, to serve
- Extra virgin olive oil, to drizzle
- Fresh herbs, to garnish
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Method
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1For the polenta, place the water or stock in a Le Creuset 31cm Signature Oval Casserole with a good pinch of salt and bring to the boil. Once the water is boiling, add the polenta and whisk continuously. Once it starts to become thick, change the whisk to a wooden spoon and mix. Turn down the heat to medium and cook with the lid on for 15 – 20 minutes, add the butter stirring every few minutes to make sure it doesn’t catch. Season to taste.
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2To serve, place the octopus on the warm polenta scattered with the oven-roasted tomatoes, olives, an extra glug of olive oil and fresh herbs.
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