Polenta with braised cuttlefish and peas

Ingredients

For 1 serving

• Cuttlefish200 g
• Polenta (cornmeal)55 g
• Peas100 g
• Chopped tomatoes100 g
• Onion40 g
• Extra virgin olive oil2 teaspoons
• Parsley5 g
• White wine40 ml
• Saltto taste

Contains: shellfish, sulphites,

In season: April – June

Method

1. Clean the cuttlefish: pull the head and tentacles away, remove the bone, guts, eyes and beak, peel the body and rinse everything. Cut the body into strips and the tentacles into pieces. Chop the onion.
2. Heat the oil in a saucepan over medium heat and cook the onion for 3 minutes, until translucent. Turn up the heat, add the cuttlefish and brown for 2 minutes, then pour in the white wine and let it bubble until the smell of alcohol has gone.
3. Add the chopped tomatoes, peas and a pinch of salt, cover and simmer over low heat for 30 minutes, stirring now and then, until the cuttlefish is tender when pierced with a fork. If the sauce dries out too much add a splash of water.
4. For the last 20 minutes bring the salted water for the polenta to the boil, about four times the weight of the cornmeal; pour in the polenta in a thin stream while whisking and cook over low heat for 15 minutes, stirring often, until soft.
5. Spoon the polenta onto the plate, top with the cuttlefish and its sauce and finish with chopped parsley.