Squid ragu with creamy polenta

Recipe by: Aishling Moore

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.

Squid ragu with creamy polenta

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

You may also like...