Quick White Polenta with Cuttlefish in Black Ink

This recipe pairs the delicate flavor of white polenta with that of cuttlefish. This mollusk is widely used in Italian cuisine to create first and second courses. Digestible, rich in fiber, vitamins (such as A and D), and minerals (like selenium and potassium), cuttlefish is an excellent food to maintain a healthy and balanced diet, also thanks to its low calorie content.

As in our Quick White Polenta with Cuttlefish in Black Ink, one of the most important elements of cuttlefish is the ink, a black liquid contained within the mollusk used for defense. This ingredient is used both as a coloring agent and to add flavor to various dishes. Some examples? How about spaghetti alla chitarra with cuttlefish ink and clams? Enjoy!

Ingredients (for 6–8 people):

• 500 g La Veronese Quick White Polenta
• 800 g cleaned cuttlefish or baby cuttlefish
• 150 g tomato sauce
• 1 small onion
• 1 clove garlic
• 100 ml white wine
• 2 sachets cuttlefish ink
• 2 tablespoons tomato paste
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

Preparation:

If not already cleaned, clean the cuttlefish, keeping the ink sacs aside. Wash them and cut into thin rings if large, leaving the tentacles whole.

Chop the onion and sauté it with garlic in a pan with 2 tablespoons of olive oil. Add the cuttlefish, season with salt and pepper, and cook for 5 minutes, stirring frequently.

Deglaze with white wine, let it evaporate, then add the tomato sauce and adjust salt and pepper. Extract the ink from the sacs, strain it, and add it to the cuttlefish. If using pre-cleaned cuttlefish, add the ink from the sachets.

Cover the pan and continue cooking for about 40 minutes, adding hot water if needed. When the cuttlefish is almost done, prepare the polenta following the package instructions, then place it in a large bowl or on a wooden board and top with the cuttlefish.

Polenta Preparation:

For 500 g of flour, bring 2.5 liters of salted water to a boil (about a heaping teaspoon of coarse salt or as needed).

When the water boils, remove from heat and gradually pour in the flour, whisking to avoid lumps.

Return to moderate heat and continue cooking for at least 5 minutes, stirring occasionally.

Adjust the amount of water or flour during cooking to achieve a softer or firmer polenta.