A delicious harmony of sea and land
Cuttlefish with spinach beet and polenta is a traditional Istrian dish that combines the flavors of the sea and countryside in a simple yet hearty meal.
Ingridients:
- 800 g fresh cuttlefish
- 400 g chard
- 1 large onion
- 3–4 tablespoons olive oil
- salt and pepper to taste
- 100 ml water (as needed during stewing)
Ingredients for the polenta:
- 250 g cornmeal (for cooking)
- 1 liter of water
- 1 teaspoon salt
- 1–2 tablespoons fat (olive oil or lard)
Preparation
Sauté the chopped onion in olive oil. Add the cleaned, washed, and chopped cuttlefish. Stew until they soften, occasionally adding a little water. Then add the washed and chopped chard, season with salt and pepper, and continue stewing until the chard is tender. Add water as needed to achieve the desired consistency.
Cook the polenta in a pot for at least half an hour. First, pour a little cornmeal into the salted boiling water and stir, then add the rest of the cornmeal and cook using a wooden stick (called a palantar). Shortly before it’s done, add a tablespoon of olive oil (or lard). The polenta should not be too firm.
When cooked, pour the polenta onto a large plate, make a hollow in the center, and pour the cuttlefish with chard over it. Let it sit for a while so the flavors soak into the polenta, then serve.
Another version of the dish includes the addition of tomato sauce. The preparation method is the same for cuttlefish with asparagus and young shelled peas.
