Octopus with Polenta, Mushrooms, and Cherry Tomatoes

An extraordinary dish that will win you over with its combination of bold flavors and delicate textures. Starting with perfectly cooked octopus, complemented by a fresh sauce and aromatic sautéed mushrooms, all served on a base of creamy polenta. Every bite takes you on an unforgettable culinary journey.

Prepare a large stainless steel pot with water. When it reaches a boil, add a slice of lemon and some salt.

After cleaning the octopus well, dip it into the boiling water two or three times, holding it by the head. This will curl the tentacles and help make the meat tender, not rubbery. Then fully submerge it and cook for about 50 minutes (40 minutes per kilo).

Meanwhile, rinse the parsley and cherry tomatoes under cold water.

Prepare a second heavy-bottomed pot for the polenta. Pour in 2 liters of water, and as it nears a boil, add salt. Then slowly pour in the cornmeal while stirring vigorously. Add extra virgin olive oil to prevent lumps, bring it back to a boil, then reduce heat to low and cook for 40 minutes.

While the polenta and octopus are cooking, prepare the sauce: finely chop the parsley with the capers, and mix with garlic, salt, pepper, lemon, and olive oil. Stir until it becomes thick.

After 50 minutes, cool the octopus in cold water. Clean and dice the mushrooms, sauté them in a pan with garlic, salt, pepper, parsley, and deglaze with half a glass of Prosecco, cooking for 10 minutes over high heat.

Sear the cooled octopus in a pan with olive oil and salt. Season the cherry tomatoes with lemon zest and gin, and quickly sauté them in a second pan with olive oil and salt for 3–4 minutes on high heat.

To serve, place the polenta as the base, then add the mushrooms, octopus, cherry tomatoes, and drizzle with the sauce.

Enjoy your meal!
For portion adjustments or any questions, we’re always happy to help.