White Polenta with Cuttlefish in Tomato Sauce

Preparation

 Measure the water and La Veronese® White Coarse Polenta Flour.

Place the water on the stove and add salt. As soon as it begins to boil, pour in the polenta flour. Stir immediately to prevent lumps and keep stirring occasionally to avoid the polenta sticking to the sides. After about 35–40 minutes, the polenta is ready.

While the polenta is cooking, prepare the side dish.

In a pan, heat some extra virgin olive oil and sauté the chopped shallot. Add chopped parsley once the shallot turns golden. Clean the cuttlefish and add them to the pan, deglaze with a glass of white wine, then add peeled tomatoes. Season with salt and pepper to taste. Cook over low heat for 35–40 minutes.

Serve the polenta hot. Top the polenta with the cuttlefish in tomato sauce, sprinkle with parsley, and drizzle with olive oil.