Black polenta cake with squid – recipe of the week

Recipe from Viva le torte by Ernst Knam
Photography – Claudia Castaldi

Cooking time: 50 minutes (approx.)
in 6 single serving molds  Ø 8-10 cm

 

 

 

For 6 portions

300 g small squid
200 g stone ground corn meal
50 ml squid ink
50 ml extravirgin olive oil
1 liter water
10 g kosher salt
Salt and Sarawak* pepper

*The Sarawak is a Malaysian state noted for its production of spices. Once harvested, the peppercorns from its forests are rinsed with fresh water, subjected to a pressure treatment and then oven-dried for 14 hours at 85-95 °C. The resulting product is highly aromatic and adds a dry, piquant taste which is not perceived agressively by the palate. For this reason  it is particularly suited to more delicate preparations.

Prepare the polenta:
Bring the water to a boil, add the salt and then the corn meal in a thin stream. Cook for 45 minutes, stirring frequently. Towards the end of the cooking time add the squid ink, mixing well. Divide the polenta among the single serving molds and allow to cool. This will also cause it to thicken.

Prepare the calamari:
Clean and trim the calamari.
Heat the extra virgin olive oil in a sauté pan, add the calamari, season with salt and pepper and cook very briefly so that they remain tender.

Presentation:
Invert the molds on serving plates, top the polenta with the sautéed calamari and serve promptly accompanied by a green salad.