Polenta with stewed octopus and sautéed herbs

Name: Polenta with stewed octopus and sautéed herbs
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Octopus (fresh) 1 lb; Tomato purée 0.6 cup; Water 1.67 cups; Shallot 1; Garlic 1 clove; White wine 3 ½ tbsp; Fine salt to taste; Black pepper to taste; Sage 2 sprigs; Thyme 2 sprigs; Extra virgin olive oil 1 ½ tbsp; Bramata corn flour 2.1 cups; Water 2.1 cups; Coarse salt to taste; Swiss chard 8.3 cups; Garlic 1 clove; Fine salt to taste; Black pepper 0.35 tsp; Extra virgin olive oil 1 tbsp

it de fr es br

451

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 451
Carbohydrates g 57.8
of which sugars g 7.8
Protein g 24.9
Fats g 12.5
of which saturated fat g 2.34
Fiber g 3.6
Cholesterol mg 121
Sodium mg 1085

Difficulty: Average
Prep time: 20 min
Cook time: 60 min
Serving: 4
Cost: Average

PRESENTATION

Polenta with stewed octopus—trust me—it's something special in Northeastern Italy. Especially in places like Veneto and Friuli. People there, they know Italian polenta dishes are awesome for soaking up those rich, hearty sauces. And you know what? There's just something magical about how a polenta and octopus recipe mixes the best of land and sea.

The polenta with stewed octopus is really, really tasty because the octopus is cooked low and slow. Really slow. It stews in a rich tomato and herb sauce, and the result? The octopus turns out so tender and flavorful, with the tomato sauce adding those moist, tangy touches. It goes just perfectly with the creamy polenta underneath. Honestly, this combo is classic Italian comfort food—rustic, filling, and packed with those deep, savory flavors you only get from a slow-cooked seafood stew.

Now, about those greens. Bitter ones, like cicoria or Swiss chard, pop up on the side for a reason. They bring a crispy, almost peppery bite that really balances out all the sweet and savory flavors from the sauce. Thing is, these greens aren't just an afterthought; they're part of what makes the meal complete in Northeastern Italian cooking.

Polenta is like a blank canvas—it’s simple, soft, and just a little bit golden. Perfect for soaking up that moist sauce from the octopus. Polenta and seafood combinations? They can swing from super rustic to a bit fancy, depending on what you pair them with. It's the kind of dish that's perfect for a quiet weeknight dinner or a big family feast.

Traditional Italian seafood recipes, like stewed octopus with polenta, aren't just about taste—they're a slice of regional history, bringing together old-school flavors and comforting textures in every bite. Also, this dish is proof of polenta's versatility, highlighting its ability to enhance a variety of ingredients, especially meats and fish. It's more than a meal; it's about tradition and stories behind it. Pretty much a masterpiece.

INGREDIENTS

451

Calories per serving

Ingredients for the Octopus: Octopus 1 lb (750 g) - (fresh); Tomato purée 0.6 cup (150 g); Water 1.67 cups (400 g); Shallot 1; Garlic 1 clove; White wine 3 ½ tbsp (50 g); Fine salt to taste; Black pepper to taste; Sage 2 sprigs; Thyme 2 sprigs; Extra virgin olive oil 1 ½ tbsp (20 g)

For the Polenta: Bramata corn flour 2.1 cups (250 g); Water 2.1 cups (500 g); Coarse salt to taste

For the Side Dish: Swiss chard 8.3 cups (300 g); Garlic 1 clove; Fine salt to taste; Black pepper 0.35 tsp (2 g); Extra virgin olive oil 1 tbsp (15 g)

Preparation

How to prepare Polenta with stewed octopus and sautéed herbs

To prepare the polenta with stewed octopus and herbs, start by bringing a pot with 17.5 oz of salted water to a boil. Then proceed with How to Clean and Cook Octopus. After rinsing it under cold running water, place it on a cutting board and remove the beak: with a small knife, cut around the mouth, dig inside, and extract the beak 1. Also, remove the sack at eye level, then remove the head 2. Tenderize the octopus meat by pounding it with a meat tenderizer, a meat pounder, or a kitchen utensil for 10 minutes, to break the fibers and make the meat more tender. Rinse the octopus again under cold running water and extract the innards from the sack, then wash it thoroughly inside. Divide the octopus in half 3,

separate each tentacle 4 and cut them together with the head into cubes and strips 5. Clean and slice the shallot into thin rings 6.

In a non-stick pot with olive oil, place a garlic head and the shallot to fry; when it's well browned, remove the garlic 7. Add the octopus and let it brown for 4-5 minutes 8, then deglaze with white wine 9.

Tie all the aromatic herbs in a bundle with kitchen string and add it to the octopus 10, then also pour in the tomato puree 11 and enough water to cover the fish 12.

Adjust with salt and pepper 13 and cook over low heat for 30 minutes. Meanwhile, take care of the polenta. In a pot, bring salted water to a boil, then pour in the cornmeal gradually, stirring continuously with a whisk 14; mix well and cover with a lid 15: cook the polenta over low heat for 35-40 minutes, stirring it occasionally with a wooden spoon (if necessary, adding a spoonful of water). In the meantime, prepare the side dish; wash the herbs under running water, drain, and dry them.

Place them on a cutting board and chop them coarsely 16, then sauté them with garlic in a pan with olive oil 17, season with salt and pepper, and cook for 5-6 minutes. Once ready, remove the garlic head 18 and keep them warm.

When both the polenta and the octopus are ready, remove the herb bundle from the latter 19 and place a portion of herbs and a generous spoonful of polenta on a serving plate 20. Finally, place some octopus with the cooking sauce on top of the polenta 21: your polenta with stewed octopus and sautéed herbs is ready to be served.

Storage

You can store stewed octopus in the fridge for 2 days in an airtight container. Once the polenta is added, it is best to consume the dish immediately. Freezing is not recommended.

Advice

Pay attention to the yellow cornmeal you choose: if instead of the regular one you take the instant one for polenta, the cooking times will be significantly reduced. Also, if you want to try this dish in a spicy version, mince a fresh chili pepper into the stewed octopus!

For the translation of some texts, artificial intelligence tools may have been used.