Creamy Polenta with Pickled Squid

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
6-8 6-8
Creamy Polenta with Pickled Squid
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
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Oval Casserole
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Cast Iron Oval Casserole
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

  • Method

  • 1
    For 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.
  • 2
    To serve, place the octopus on the warm polenta scattered with the oven-roasted tomatoes, olives, an extra glug of olive oil and fresh herbs.