1 1/4 pounds baby cuttlefish 1/2 pound fresh tomatoes 1/4 cup extra virgin olive oil 1 sprig parsley one clove garlic 1/2 teaspoon cuttlefish ink 1/2 cup white wine 1 teaspoon salt 1 2/3 cup corn meal 4 cups water salt to taste
Carefully clean the cuttlefish. Heat the oil in a pan over medium heat, add the peeled and halved garlic and the cuttlefish.
Brown the cuttlefish for 1 minute, pour in the white wine and cook until the wine has evaporated. Season with salt and pepper.
Add the diced tomatoes and cook for about 3 minutes. Add the chopped parsley and cuttlefish ink and remove from the heat.
In a separate pan, bring 4 cups of lightly salted water to a boil, add the corn meal and stir gently with a wooden spoon. Cook for 45 minutes, stirring occasionally.
Spoon a bed of polenta on the serving plate and pour the cuttlefish and the black sauce in the center.
The polenta's flavors, its slightly tart and slightly sweet taste give the dish a good flavoring. We recommend a white wine that is pale straw-yellow in color with a bouquet of flowers and yellow fruit with almost exotic flavors. It is dry, hot, fairly mellow, fairly fresh and slightly savory. Breganze Bianco D.O.C.
The ink inside the sauce must be added at the end. The reason is that it tends to clot when exposed to heat.