Squid, polenta and ink sauce

Author:: Jeremy and Jane Strode
Difficulty:: Medium
Rating:: Rating: 4.5 out of 5 stars
2 reader ratings

The wings and tentacles are the tastiest parts of the squid. Squid ink is sold in small jars at delis and food stores.

Photo: Marina Oliphant

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Ingredients

1 litre milk, plus extra if needed
200g white polenta
50g butter
50g grated parmesan
Salt and pepper
2 tbsp squid ink
100ml chicken stock
1 bay leaf
30ml extra virgin olive oil
Vegetable oil
4 small squid, cleaned and cut into strips
1/2 cup finely sliced flat-leaf parsley leaves
1 lemon rind, grated
1 garlic clove, finely chopped

Method

To cook polenta, bring milk to the boil. Add polenta in a steady stream and whisk over a low heat for 40 minutes until smooth and thick and polenta grains are soft. Add more milk if needed. Add butter and parmesan and season well with salt and pepper. Reserve. Bring ink, stock and bay leaf to the boil in a small saucepan, stirring well. Simmer for five minutes then add extra virgin olive oil. Reserve. Heat a little vegetable oil in a fry pan and fry squid pieces on high until just cooked. Place in a bowl and toss with parsley, lemon rind and garlic. Serve squid on top of a spoonful of polenta with a drizzle of ink sauce.

Main ingredient:: Squid/Octopus

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