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White polenta with black cuttlefish


White polenta with cuttlefish ink

White polenta with black cuttlefish is a very classy dish with a flavor capable of surprising anyone. Here's how it's done!

White polenta with black cuttlefish is a complete dish and, despite the unusual color for a dish, incredibly appetizing and tasty . To save time, have the fishmonger clean the cuttlefish and set aside 3-4 bags of ink. Alternatively, use two sachets of ink that can be purchased at the supermarket or drugstore. For this recipe, small cuttlefish are preferable.

White polenta is more delicate than yellow polenta and is the best to accompany fish main courses. It can be found in the most well-stocked supermarkets, even in a quick-cooking version. If you have the opportunity and time to prepare white polenta in the traditional way, giving it the right amount of time for cooking, you will certainly gain in flavour. In all cases, quick cooking polenta is a good compromise between time available and taste.

Cuttlefish
Cuttlefish

Ingredients

For the white polenta

  • White corn flour (not pre-cooked) – 400 g
  • Water – 2 l
  • Coarse salt – 1 tbsp

For black cuttlefish

  • Medium cuttlefish – 1 kg
  • Garlic – 1 clove
  • Extra virgin olive oil – 3 tablespoons
  • Fresh parsley – 1 bunch
  • Squid ink – 2 bags (or 2 sachets)

Preparation

How to prepare the recipe for black cuttlefish with white polenta

1

First, bring the water for the polenta to the boil. Add the coarse salt and pour in the white corn flour, mixing with a whisk to avoid the formation of lumps. Leave to cook for 45-50 minutes, stirring occasionally with a wooden spoon.

2

In the meantime, dedicate yourself to cleaning the cuttlefish . If you use a defrosted product, this step has certainly already been done which allows you to proceed more quickly with the recipe. In all cases, give them a quick rinse under running water.

3

Then detach the tentacles and cut the sac into rings . If you use cuttlefish, leave them whole.

4

In a pan, heat a generous drizzle of oil then cook the cuttlefish with the freshly chopped parsley . If you like, you can also add a crushed clove of garlic .

5

After about 15 minutes they are almost ready. Add the squid ink , stirring with a spoon (avoid the wooden ones as they could remain stained) and continue cooking for another 5 minutes.

6

Serve the polenta piping hot with the black cuttlefish and complete with a sprinkling of fresh parsley.

This recipe has a refined appearance and will make you look great if you have guests. As you can see in this video, however, the process is very simple.

Conservation

We recommend storing the dish for a maximum of 1 day in the refrigerator, inside a container with an airtight lid (better if cuttlefish and polenta separately). We do not recommend freezing in the freezer.

Read also
Here is the recipe for spaghetti with squid ink

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