Polenta with squid braised in tomato

Ingredients

For 1 serving

• Squid220 g
• Tomato passata150 g
• Onion40 g
• Garlic1 clove
• Polenta (cornmeal)50 g
• Extra virgin olive oil12 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish,

Method

1. Clean the squid: pull off the head, remove the innards, quill, beak and skin, rinse well and cut the body into rings about 1 cm wide and the tentacles into pieces. Peel and chop the onion and garlic.
2. Heat the oil in a saucepan over medium-low heat and soften the onion and garlic for 4–5 minutes, until the onion is translucent; add the squid and cook for 5 minutes over medium heat, until white and opaque.
3. Add the passata, a pinch of salt and a splash of water; cover and simmer gently for 30 minutes, stirring now and then, until the squid is tender to a fork and the sauce is thick. Squid turns rubbery after a few minutes and only becomes tender again with long cooking: don't cut it short.
4. For the last 10 minutes bring the water for the polenta to the boil with a pinch of salt, pour in the instant polenta in a thin stream while whisking and cook for 5–8 minutes over low heat, until thick and creamy.
5. Season the squid with salt and black pepper, spoon the polenta onto plates, top with the squid and sauce and finish with chopped parsley.