Polenta e Pulpo Recipe

Prepare the Polenta Cake

In a pot, bring 4 cups of water to a boil. Stir in 1 cup of polenta and 1 tsp of salt, reduce heat to low, and cook while stirring for about 20 minutes until thickened. Pour into a greased baking dish and let it cool and set.

Cook the Octopus

In a large pot of boiling salted water, cook the octopus for approximately 45 minutes until tender. Remove and let cool slightly, then grill on high heat until charred, about 3-5 minutes per side.

Make Blackberry Vinaigrette

In a blender, combine 1 cup of blackberries and 2 tbs of balsamic vinegar. Blend until smooth, then strain through a fine mesh sieve for a smooth vinaigrette.

Assemble the Dish

Cut the polenta into slices and grill or sear until golden. Plate with arugula, top with burrata, charred octopus, and pickled tomatoes. Drizzle with blackberry vinaigrette and herb oil before serving.