Squid ragu with creamy polenta

Method

1. First prepare the squid; remove the outer membrane if still attached and dice both the mantle and tentacles into bite-sized pieces.

2. Rinse to remove any lingering innards and drain. Set aside.

3. Heat a medium-sized heavy-based pot on medium-low heat.

4. Warm the rapeseed oil and sweat the finely diced onion and celery until translucent. This should take between 8-10 minutes.

5. Add the minced garlic and dried oregano and cook for a further 2 minutes.

6. Next, increase the heat to medium high and add the white wine to deglaze the pan. Be sure to scrape the bottom to release any sediment.

7. Reduce the wine by half before adding the chopped tomatoes and bring to the boil. Season well with sea salt and cracked black pepper.

8. Add the diced squid and reduce the heat to medium low. Simmer gently for 15-20 minutes until the squid is tender and the sauce has reduced and thickened. Taste to correct seasoning.

9. Finish with torn basil leaves.

10. To make the polenta, heat the milk, rosemary, bay leaf and 300ml of water over a high heat in a medium heavy-based saucepan. Season generously with sea salt.

11. Once the pot comes to the boil remove the bay leaf and rosemary and discard.

12. Add the polenta and whisk continuously for two minutes.

13. Reduce the heat to low and cook for 35-40 minutes stirring regularly until the polenta begins to come away from the sides of the pot.

14. Grate in the nutmeg and add the unsalted butter. Whisk well to emulsify.

15. Taste to correct seasoning and serve piping hot with the ragu.