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Super Health Food


White polenta with Venetian style cuttlefish

Ingredients for 4 people

  • 280 gr white polenta flour

  • 400 gr of cuttlefish

  • Cuttlefish ink (if you buy clean cuttlefish you can use the pasteurized one in sachets)

  • 2 cloves of garlic

  • Dry white wine

  • 1 bottle of tomato sauce

  • Parsley

  • Chili pepper

  • salt

  • 3 tablespoons of extra virgin olive oil

  • Rock salt for the polenta

In a slightly deep pan, heat the oil, garlic and chilli. Add the cuttlefish cleaned, washed and cut into strips. If they come with an ink pouch, carefully remove them and keep them aside. Sauté the cuttlefish in the flavoured oil, remove the garlic and flame with half a glass of white wine. When it has partially dried, add the ink and mix it with the liquid. Immediately after, add the tomato sauce and cook over low heat for about 40 minutes. In the meantime, put a large pot of water on the stove according to the instructions on the polenta package. When it boils, add salt and add the polenta, stirring constantly with a whisk, to avoid lumps.

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