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  • Octopus

Half grilled octopus with lemon and creamy butter polenta

Ingredients

Cooked octopus

1/2

polenta

120g

mild broth (fish or vegetables)

500ml

Grated Parmesan cheese

40g

butter

20g

extra virgin olive oil

2 tablespoons

lemon

1/2

salt and pepper

Recommended product

HALF OCTOPUS 400 g.

Preparation time: 20 minutes

Rations: 4

Type of dish: Principal

See Videoreception

Prepared by

Step 1: Half octopus with polenta
1

Creamy polenta

Heat the broth to a boil. Add the polenta in a steady stream, stirring constantly. Cook for 5–8 minutes, or until creamy.

Incorporate butter and Parmesan, season with salt and pepper.

Step 2: Grilled Half Octopus
2

Grilled octopus or air fryer octopus

Sear in a pan or on a griddle with olive oil for 2–3 minutes until browned.

Step 3 Medium Octopus with Polenta
3

Flavor

Add lemon zest and a few drops of lemon juice over the octopus.

 

DSC00002_MEDIUM OCTOPUS 1_EDIT_ISOLATED
4

Plating

Place a base of creamy polenta on the plate. Arrange the golden octopus on top.

Plate finish

Finish with a drizzle of olive oil and parsley or microgreens.

Tricks

Polenta is a traditional dish from northern Italy made from cornmeal or corn flour cooked in water or broth until it achieves a creamy texture.

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