Polenta with seafood

Polenta is the basis of Italian poor cooking (cucina povera), which has today become a gourmet dish. The creamy, buttery corn porridge provides a perfect bed for the savoury, tomato seafood ragu. The secret is the slow cooking of the polenta and the quick frying of the seafood.
🕒 Prep Time 10 mins
🍳 Cook Time 40 mins
Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • High-sided saucepan (polenta spits!)
  • Whisk
  • Frying pan

Allergen Information

⚠️ Crustaceans
⚠️ Molluscs
⚠️ Fish
⚠️ Milk
⚠️ Sulphur dioxide

Instructions

1

Boil the water with the salt. Sprinkle the cornmeal in slowly, whilst stirring continuously with a whisk.

Tip: Continuous stirring at the start is most important for smoothness.
2

Lower the heat to minimum, and cook the polenta for 30-35 minutes, stirring often. Stir in the butter at the end.

Tip: The grains must swell and soften. If too thick, add more water.
3

Meanwhile heat oil in a frying pan. Toss in the chopped garlic, fry for half a minute, then add the drained seafood mix.

Tip: Seafood only needs a few minutes. If you overcook it, it becomes rubbery.
4

After frying for a few minutes pour over the wine, let it evaporate.

Tip: The alcohol evaporates, only the acidity and aroma remain.
5

Stir in the tomato purée, a little water, salt, pepper. Boil together for 2-3 minutes.

Tip: The tomato thickens the sauce.
6

Serve the hot polenta with the ragu, sprinkle with parsley.

Tip: Polenta sets as it cools, so serve immediately if you like it creamy.

Recipe FAQ

Why did the polenta become lumpy?
You sprinkled the cornmeal into the water too fast, and didn't stir enough. You must sprinkle it into boiling water slowly, like rain, stirring continuously.
Can I use instant polenta?
Yes, that is ready in 5 minutes, but the taste is less complex.

Ingredients

  • 200 g Cornmeal (polenta)
  • 800 ml Water (or half milk, half water)
  • 1 tsp Salt
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 400 g Seafood mix (frozen, defrosted)
  • 100 ml Dry white wine
  • 1 tbsp Tomato purée
  • 0.25 tsp Black pepper
  • 1 tbsp Fresh parsley
  • 30 g Butter (for the polenta)