Soft White Polenta with Squid in its Ink

My introduction to soft polenta was in Venice in the mid 1970s in a wine bar or bacaro, as they are called there. The Italians are masters at creating beautifully intimate bars finished in marble, brass and fine joinery, and this was no exception. The tiny room was furnished with a handful of tables and ledges around the wall where one could stand and eat a simple plate of antipasto with a glass of wine. This is how I first enjoyed this dish of warm, soft, creamy polenta and rich squ