Chili squids and creamy polenta

As a stay at home mum, meals take another meaning: energy is focused on getting the little one the best food for his age and quite often I end up finishing leftovers. We are still in the early weaning stage, as a result, I’ve been eating loads of purees lately.

Funny enough, my hubby is not too fond of getting baby leftovers for dinner. Fair enough ! Let’s treat ourselves with a proper grown up meal : squids, garlic, chili = strong flavours and chewy / crispy textures. Adults only !

Ingredients : for most of it proportions are up to you. Feel free to be generous on parmesan if you’re not against a guilty pleasure.

  • Squids : fresh if you’re lucky to have a good fishmonger
  • Tomatoes : peeled
  • Polenta ( 1 cup )
  • Veggie broth ( 3 cups )
  • 1 egg yolk
  • Grated parmesan
  • Garlic
  • Salt, pepper, chilis, lemon


Recipe

1. Clean the squids and dry them. Slice them, bearing in mind they tend to shrink when they cook ( do not cut tiny bits ). Cut the garlic. Heat the pan with a drizzle of olive oil. Cook the garlic until golden then add the squids. If they release a lot of juice do not hesitate to use a colander and strain the mix. The idea is to keep cooking on medium heat until they get crispy. Season with salt, pepper, lemon juice & chilis to your taste.

Add the diced tomatoes when squids are already well cooked. I like to remove all seeds to keep the flesh only.

2. When the squids are almost ready you can prepare the polenta. Make 3 cups of veggie broth. When boiling, pour the polenta, keep mixing for a couple of minutes. Add the egg yolk and parmesan ( assess quantity to your taste ). And season with salt and pepper.

Chili squids and creamy polenta