Squid with Polenta

Name: Squid with Polenta
Yield: Serves Six
Cuisine: United Kingdom
Ingredients: coarsely chopped parsley, to garnish; salt and black pepper; oil, for oiling and frying; 500 g (1 lb 2 oz) polenta; 2 thyme sprigs; 200 ml (7 fl oz) white wine; 50 g (1¾ oz) butter; 2 dried chillies; 2 garlic cloves, peeled and finely chopped; 1 sachet of squid or cuttlefish ink; 1 large onion, peeled and sliced; 50 ml (1¾ fl oz) olive oil; 1 kg (2 lb 4 oz) fresh squid

Preparation info

Serves
Six

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

Cuttlefish may be prepared the same way, but the thicker bodies may need a longer cooking time.

Ingredients

1 kg (2 lb 4 oz) fresh squid
1 la

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Spicy
October
England

Method

For the polenta, bring 2 litres (3 1/2 pints) of salted water to the boil. Pour in the polenta in a steady stream, whisking constantly. Once it is completely mixed and beginning to thicken, stir regularly