Cuttlefish stewed in tomato with soft polenta

Ingredients

For 1 serving

• Cuttlefish250 g
• Chopped tomatoes200 g
• White wine30 ml
• Extra virgin olive oil1 tablespoon
• Parsley5 g
• Chili pepper0.5
• Polenta (cornmeal)50 g
• Saltto taste

Contains: shellfish, sulphites

Method

1. Clean the cuttlefish if not already done: remove the bone, eyes and beak, rinse well and cut into strips about 1 cm wide.
2. Heat the oil in a pan over medium heat with the chilli, add the cuttlefish and cook for 5 minutes, until they release their water and turn white; deglaze with the white wine and let it evaporate.
3. Add the chopped tomatoes, salt, cover and cook over low heat for 30–35 minutes, stirring now and then and adding a splash of water if it dries out, until the cuttlefish is tender and the sauce thick.
4. In the last 10 minutes bring salted water to the boil in a small pan, about four times the volume of the polenta, pour in the polenta in a stream while whisking and cook over low heat for the time on the packet, until soft and pulling away from the sides.
5. Finish the cuttlefish with the chopped parsley and serve piping hot over the soft polenta.