Il Cucinologo
EN

Polenta with Stewed Octopus and Sautéed Greens

17/11/2023

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

Ingredients

For the polenta:

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

For the stewed octopus:

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

For the sautéed greens:

  • 400 g greens (Swiss chard, spinach or a mix of leafy green vegetables)
  • 2 tablespoons 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 in the cornmeal, whisking to avoid lumps.
  3. Lower the heat and continue stirring with a wooden spoon until the polenta easily pulls 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 skillet, heat the olive oil and lightly sauté the whole garlic clove.
  3. Add the octopus and sear for a few minutes.
  4. Deglaze with the white wine and let the alcohol evaporate.
  5. Add the peeled and chopped tomatoes (or the passata), salt, pepper and a little chopped parsley.
  6. Cover and cook over low heat for at least 45 minutes or until the octopus is tender. Add water if necessary to keep the sauce moist.

Sautéed greens:

  1. Wash and cut the greens if necessary.
  2. In a skillet, heat the olive oil with a whole garlic clove to flavor it.
  3. Add the greens and sauté for a few minutes until wilted. Adjust salt and pepper.

To serve, place the polenta on a plate, top with the stewed octopus, then finish with the sautéed greens on the sides of the plate.

Fun Fact

Octopus has meat that is very rich in protein and low in fat, and is particularly appreciated in Mediterranean cuisine. Cooking it “in umido” enhances its tenderness and flavor. Paired with polenta, it offers a delicious contrast of flavors and textures. In Italy, it is common to use octopus to enrich typical coastal dishes, often accompanied by tomato sauces or other simple dressings.