Behind the Recipes
Polipo Alla Murati by Chef Michael White
Makes 4 servings
INGREDIENTS:
1/4 cup olive oil
1 onion, diced
3 cloves garlic, smashed
pinch chili flakes
2 pounds baby octopus, or 1 (2 pound) octopus, cut into 1 inch pieces
2 cups dry red wine
1 28 oz. can peeled and seeded San Marzano tomatoes, diced
salt and freshly ground pepper to taste
1 bunch basil, picked
4 cups water
1 cup corn meal
PREPARATION:
This is best when you make it the day before, allowing the flavors to meld together.
1. Heat a heavy bottom sauce pan over medium-high heat. Once hot, reduce to medium and add 1/8 cup olive oil and swirl to coat the bottom of the pan. Add the onions and garlic and sauté until translucent, about 8-10 minutes and add chili flakes. Add raw octopus and cook until octopus begins to firm up and the color starts to turn white. Next, pour in wine and continue to cook until alcohol has evaporated, 8-10 minutes.
2. Add tomatoes and stir to combine. Season with salt and pepper and add the basil leaves to the mixture. Cover and braise over medium-low heat for 1 to 1 1/2 hours, or until tender. After the octopus is tender, remove the lid and cook for an additional 15 minutes to reduce the liquid to sauce consistency.
3. Taste for seasoning and adjust as necessary with salt and black pepper. If serving immediately, while braising the octopus, bring 4 cups of salted water to a boil. Add the cornmeal, whisking rapidly to incorporate. As the polenta begins to thicken, after about 15 minutes, switch to a wooden spoon and continue to stir consistently.
4. Cook until all the water is absorbed, the polenta is bubbling and it glistens. Top with a remaining olive oil and stir to combine.
Platiing: Spoon polenta into four bowls and top with octopus.
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