Moscardini alla Busara with Polenta

Ingredients for White Polenta:

• 1 cup of white cornmeal (250g)
• 4 1/4 cups of water (1 L)
• 1 teaspoon of extra virgin olive oil (5g)
• 1 1/4 teaspoons of coarse salt (7g)

Ingredients for the Moscardini:

• 1 1/3 lbs of baby octopus (600g)
• 3/4 cup of dry white wine (200ml)
• 2 tablespoons of tomato paste (25g)
• 1 1/2 tablespoons of extra virgin olive oil (20g)
• 1 fresh chili pepper
• 1 clove of garlic, unpeeled
• Salt to taste
• Pepper to taste
• Fresh parsley to taste

1. Bring the water with coarse salt to a boil in a large pot.
2. Gradually add the white cornmeal, stirring constantly with a whisk to prevent lumps.
3. Continue cooking the polenta on low heat, stirring occasionally, for about 40-45 minutes.
4. When done, add the extra virgin olive oil and mix well. Keep the polenta warm until serving.
5. Rinse the baby octopus under running water and remove the eyes and beak. You can leave them whole or cut them in half.
6. In a pan, sauté the extra virgin olive oil and garlic (whole or chopped as preferred).
7. Add the chili pepper, sliced into rings.
8. Add the drained and halved octopus (leave whole if small) and cook over medium heat for a few minutes.
9. In a glass, mix the white wine with the tomato paste.
10. Add the wine and tomato mixture to the octopus and continue cooking until the sauce has fully thickened (about 20 minutes). If necessary, add water during cooking.
11. Adjust with salt and pepper, and sprinkle with chopped parsley.
12. Serve the octopus hot on a bed of white polenta.