Method: Sauté garlic and chilli, add the baby octopus and deglaze with white wine if desired. Add tomato and simmer gently for at least 40 minutes. Heat the spoonable polenta in the microwave, divide into four bowls and top generously with the octopus and its sauce.
Chef’s Tip: Add a teaspoon of squid ink to the sauce for a striking “total black” effect over the yellow polenta.
