Grilled cuttlefish over rosemary polenta canapés - Ricetta - Polenta Valsugana

Grilled cuttlefish over rosemary polenta canapés

Difficulty Medium

60 Min

Second course

4 Portions

Ingredients

  • 2 large cuttlefish (800 g ca)
  • 3 sticks of cherry tomatoes
  • 1/2 package of Polenta Valsugana Express with whole-grain flour
  • 2 sticks of rosemary
  • red pepper
  • 1 clove of garlic
  • 1 bunch of herbs
  • extra virgin olive oil
  • lemon, if desired
  • salt, pepper
  • 2 large cuttlefish (800 g circa)

Ingredients

  • 2 large cuttlefish (800 g ca)
  • 3 sticks of cherry tomatoes
  • 1/2 package of Polenta Valsugana Express with whole-grain flour
  • 2 sticks of rosemary
  • red pepper
  • 1 clove of garlic
  • 1 bunch of herbs
  • extra virgin olive oil
  • lemon, if desired
  • salt, pepper
  • 2 large cuttlefish (800 g circa)

Preparation

1

Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.

2

When the polenta is done, season with ground pepper and chopped rosemary.

3

Pour into a pregreased baking tin, level the surface and let it cool.

4

Clean the cuttlefish and cut into strips.

5

Cut the polenta into slices.

6

Sauté red pepper, aromatic herbs, oil, garlic, salt and pepper. Preheat the grill. Cut the cherry tomatoes in half and lay the cut side up on the greased grill (do not remove the stalks).

7

Grill the slices of polenta on both sides. Arrange on the plates. Now grill the cuttlefish.

8

Season with the mixture, add the polenta to the side, then the cherry tomatoes, salt and serve. If desired, garnish with lemon slices.