Name: Soft polenta with calamari, pancetta and sage
Yield: 4
Ingredients: 40 ml olive oil; 50 gm mild pancetta, diced; 450 gm calamari, scored and sliced into 3cm pieces; 2 garlic cloves, thinly sliced; 2 tbsp sage, plus extra to serve; 1 tsp dried chilli flakes, or to taste; 10 gm butter, coarsely chopped; Juice and finely grated rind of 1 lemon; Soft polenta; 500 ml chicken stock (2 cups); 200 gm instant polenta; 60 gm parmesan, finely grated; 40 gm butter, coarsely chopped

Ingredients

40 ml olive oil

50 gm mild pancetta, diced

450 gm calamari, scored and sliced into 3cm pieces

2 garlic cloves, thinly sliced

2 tbsp sage, plus extra to serve

1 tsp dried chilli flakes, or to taste

10 gm butter, coarsely chopped

Juice and finely grated rind of 1 lemon

Soft polenta

500 ml chicken stock (2 cups)

200 gm instant polenta

60 gm parmesan, finely grated

40 gm butter, coarsely chopped

Method

Main

1.For soft polenta, heat chicken stock in a saucepan over medium-high heat. While whisking continuously, add polenta in a thin steady stream and stir over medium heat until cooked (3-4 minutes). Add parmesan and butter, season to taste, cover to keep warm and set aside. When serving, add a little extra stock or milk if needed.

2.Heat oil in a frying pan over medium heat, add pancetta and stir until crisp (2-3 minutes). Increase heat to high, add calamari, garlic, sage and chilli and cook, stirring occasionally, until golden (2-3 minutes). Add butter and lemon juice and rind, season to taste and serve scattered with sage on soft polenta.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight