Name: Soft polenta with calamari, pancetta and sage
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 500 millilitre chicken stock; 200 gram instant polenta; 60 gram parmesan, finely grated; 40 gram butter, coarsely chopped; 40 millilitre olive oil; 50 gram mild pancetta, diced; 450 gram calamari, scored and sliced into 3cm pieces; 2 clove garlic, thinly sliced; 2 tablespoon roughly chopped fresh sage, plus extra fried sage leaves to garnish (see tip); 1 teaspoon dried chilli flakes, or to taste; 10 gram butter, coarsely chopped; 1 lemon, finely zested and juiced

Soft polenta with calamari, pancetta and sage

The combination of textures with the crispy sage leaves, soft polenta and delicate calamari make this dish the perfect choice for entertaining or special occasions.

Serves 4

Prep

Cook

10M

Total

15M

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Ingredients

500 millilitre chicken stock

200 gram instant polenta

60 gram parmesan, finely grated

40 gram butter, coarsely chopped

40 millilitre olive oil

50 gram mild pancetta, diced

450 gram calamari, scored and sliced into 3cm pieces

2 clove garlic, thinly sliced

2 tablespoon roughly chopped fresh sage, plus extra fried sage leaves to garnish (see tip)

1 teaspoon dried chilli flakes, or to taste

10 gram butter, coarsely chopped

1 lemon, finely zested and juiced

Method

1.For soft polenta, heat stock in a saucepan over medium-high heat. While whisking continuously, add polenta in a thin steady stream and stir over medium heat until cooked (3-4 minutes).

2.Add parmesan and butter, season to taste, cover to keep warm and set aside. When serving, add a little extra stock or milk to polenta if needed.

3.Heat oil in a frying pan over medium heat, add pancetta and stir until crisp (2-3 minutes).

4.Remove pancetta to a side plate and increase heat to high. Add calamari, garlic, chopped sage and chilli and cook, stirring occasionally, until golden (2-3 minutes). Return pancetta to pan along with butter and lemon juice and zest, stir and season to taste.

5.Spoon soft polenta onto four wooden boards or plates and spoon over calamari mixture. Garnish with a few fried sage leaves.

Check the label on the chicken stock if eating gluten free. To fry sage leaves, heat 2 Tbsp olive oil or butter in a frying pan on medium heat. When hot, add leaves and fry for about 5 seconds on each side – they should darken but not turn brown. Drain on paper towels and sprinkle with sea salt.
Note

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