Polenta Cream with Seafood Sauce

Method

1. In a hot pan, heat extra virgin olive oil and sauté chopped garlic and chili pepper.
2. Add squid, cuttlefish, and baby octopus to the pan and sear quickly. Remove them and drain, discarding the liquid.
3. In a separate pan, heat more olive oil and sauté chopped garlic, chili, basil, and parsley.
4. Add the seared seafood to the sauce pan, along with shrimp and razor clams (with their liquid), salted capers, Taggiasca olives, tomato puree, and clam broth.
5. Let the sauce simmer for 25–40 minutes, until thickened and concentrated.
6. Meanwhile, bring water to a boil with olive oil. Optionally add rosemary and seaweed for flavor.
7. Slowly whisk in the instant polenta, adding slightly less than usual for a softer texture. Cook, stirring continuously, until creamy.
8. Optionally add a knob of butter for richness. Season with salt.
9. Once the sauce is ready, serve the polenta in a dish, top with the seafood sauce, and finish with a drizzle of olive oil and fresh herbs like basil or oregano.