Creamy Polenta with Tender Stewed Octopus and Sautéed Herbs

Sure! Here’s a rewritten version of your recipe for Polenta with Stewed Octopus and Sautéed Herbs for the Love With Recipes site, in English:

Polenta with Stewed Octopus and Sautéed Herbs

Category: Main Dishes | Servings: 4

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

Ingredients

Instructions

1. Prepare the Polenta
   Start by bringing a large pot of water (500g) to a boil, with a pinch of coarse salt. Once it reaches a rolling boil, gradually pour in the cornmeal, stirring constantly with a whisk to prevent clumping. Continue to cook the polenta over low heat for about 30-40 minutes, stirring frequently. When the polenta is thick and creamy, remove from heat and set aside to keep warm.

2. Prepare the Octopus
   While the polenta is cooking, begin preparing the octopus. Rinse the octopus under cold running water. Place it on a cutting board and remove the beak by making a small incision around the mouth. Gently scoop out the inside of the head, and discard the inedible parts. Cut the octopus into tentacles. To tenderize the octopus, use a meat mallet or a kitchen tool to gently pound the tentacles for about 10 minutes.

3. Cook the Octopus
   In a large non-stick pan, heat 20g of extra virgin olive oil over medium heat. Add a whole garlic clove (unpeeled) and the thinly sliced shallot. Sauté until the shallot turns golden. Once the shallot is caramelized, remove the garlic. Add the octopus to the pan and sear it for 4-5 minutes until slightly browned. Pour in the white wine and let it simmer for a couple of minutes to burn off the alcohol.

4. Simmer the Octopus
   Tie the sage and thyme sprigs together with kitchen string to create a small bouquet garni. Add the bouquet to the pan along with the tomato passata and 400g of water. Season with salt and black pepper to taste. Stir everything together and allow the octopus to simmer gently for 40-45 minutes, or until it becomes tender and the sauce thickens slightly.

5. Prepare the Sautéed Greens
   While the octopus is simmering, wash and chop the mixed greens (herbs) into rough pieces. In a separate pan, heat 15g of olive oil over medium heat. Add the garlic cloves and sauté until golden. Add the chopped herbs to the pan, season with salt and black pepper, and cook for 5-6 minutes, until they are tender but still vibrant. Remove the garlic before serving.

6. Assemble the Dish
   Once the polenta and octopus are both cooked, remove the bouquet garni from the pan with the octopus. To serve, spoon the polenta onto plates and top with the stewed octopus, making sure to ladle some of the rich tomato sauce over the top. Add a portion of the sautéed herbs to each plate for a fresh and aromatic finish.

7. Serve and Enjoy!
   Serve the Polenta with Stewed Octopus and Sautéed Herbs immediately while hot, and enjoy a hearty, flavorful meal that’s perfect for a cozy evening!

Nutritional Information (Per Serving)

Approximate values per serving:

This comforting dish combines the richness of stewed octopus with the softness of creamy polenta and the freshness of sautéed herbs, offering a delightful balance of textures and flavors. Perfect for a special meal with family and friends!