Ingredients (4 people)
- Aromatic herbs to taste
- Octopus 2.2 lbs
- Paprika
- Polenta 0.9 lbs
- Ricotta cheese to taste
- Water 4 cups
Preparation
Prepare the octopus by cooking it in salted water with a tablespoon of red wine and aromatic herbs.
Once cooked, cut it into small pieces and keep it to marinade in olive oil and paprika.
Prepare a creamy polenta by cooking it first with water and then adding Pomì Organic chopped tomatoes.
When ready, grill the octopus and serve with flakes of dry ricotta and aromatic herbs.