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Polenta with stewed octopus and sautéed herbs

17/11/2023

Here is the recipe for polenta with stewed octopus and sautéed herbs, a fusion between the maritime tradition of octopus and the typical polenta from northern Italy, with the addition of herbs for a touch of freshness.

Ingredients

For the polenta:

  • 250g of corn flour for polenta
  • 1 liter of water
  • Salt to taste

For the stewed octopus:

  • 1 medium octopus (about 800g-1kg), already cleaned
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • 1 glass of white wine
  • 1 can of peeled tomatoes or tomato puree
  • Chopped parsley to taste
  • Salt and pepper to taste

For the sautéed herbs:

  • 400 g of herbs (chard, spinach, or a mix of green leafy vegetables)
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • Salt and pepper to taste

Preparation

Polenta:

  1. Bring a liter of salted water to a boil in a large pot.
  2. Gradually pour the corn flour, stirring with a whisk to prevent lumps.
  3. Lower the heat and continue stirring with a wooden spoon until the polenta easily comes away from the sides of the pot, which may take about 30-40 minutes.
  4. Once cooked, keep the polenta warm.

Stewed octopus:

  1. Cut the cleaned octopus into pieces.
  2. In a large pan, heat the olive oil and lightly fry the whole garlic.
  3. Add the octopus and brown it for a few minutes.
  4. Deglaze with the white wine and let the alcohol evaporate.
  5. Add the chopped peeled tomatoes (or puree), salt, pepper, and some chopped parsley.
  6. Cover and cook on low heat for at least 45 minutes or until the octopus is tender. Add water if necessary to keep the sauce moist.

Sautéed herbs:

  1. Wash and chop the herbs if necessary.
  2. In a pan, heat the olive oil with entire clove of garlic to flavor it.
  3. Add the herbs and sauté in the pan for a few minutes until they wilt. Season with salt and pepper.

To serve, place the polenta on a plate and lay the stewed octopus on top, then complete with the sautéed herbs on the sides of the plate.

Curiosity

Octopus meat is very rich in proteins and low in fat, and it is particularly appreciated in Mediterranean cuisine. The “stewed” cooking brings out its softness and flavor. Combined with polenta, it offers a tasty contrast of flavors and textures. In Italy, it is common to use octopus to enrich typical coastal dishes, often accompanied by tomato dressings or other simple sauces.