Squid ragu with creamy polenta
This weekend’s recipe is a combination I love, a tomato rich ragu of buttery braised squid with the perfect accompaniment; a side of creamy polenta. I’ve opted to go without the usual addition of cheese in this polenta but feel free to add as you wish.
SERVES
4
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
40
MINUTES
Ingredients
For the ragu:
3 tbsp golden rapeseed oil
1 onion finely diced
1 stick of celery, finely diced
3 cloves of garlic, minced
1 tsp dried oregano
150ml white wine
1 x 400g tin of chopped tomatoes
350g squid
Sea salt
Freshly cracked black pepper
½ bunch basil to serve
For the polenta:
100g polenta
200ml milk
2 spigs of rosemary
1 bay leaf
¼ of a whole nutmeg
Sea salt
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