The polenta with Savoy cabbage, chickpeas, and squid is a single dish that combines simplicity and a richness of flavors, perfect for warming up the coldest days. Fresh squid perfectly pairs with cabbage, chickpeas, and soft polenta, creating a rustic yet refined combination. Inspired by a recipe from Livia Sala, this version highlights squid instead of baby squid, offering a tasty and nutritious option, ideal for those seeking genuine and flavorful dishes.
- Difficulty: Medium
- Cost: Moderate
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 14 oz coarse cornmeal
- 5.6 oz dried chickpeas
- 21 oz squid (or baby squid)
- 6 leaves Savoy cabbage
- 1 sprig rosemary
- 1 clove garlic
- 1/2 glass white wine
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Bowl
- 2 Pots
- 1 Whisk
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Slotted spoon
Instructions
Soak the chickpeas in cold water for 12 hours or until fully rehydrated. Once ready, drain them and boil in plenty of salted water for about 2 hours, until tender.
Carefully wash the squid bags, removing the outer skin and cleaning them internally. Separate the tentacles and cut the bags into rings.
Bring almost to a boil 7.6 cups of water in a large pot. Add a pinch of salt and sprinkle in the cornmeal while constantly stirring with a whisk to prevent lumps. Cook on low heat, stirring frequently, for about 40 minutes. Here’s the method for Polenta without stirring
In a skillet, heat a drizzle of olive oil with the garlic clove and the rosemary sprig. Remove the garlic when golden, then add the washed and chopped Savoy cabbage leaves along with the drained chickpeas. Season with a pinch of salt and pepper, allowing the cabbage to soften over medium heat.
Add the squid to the seasoning and let everything enhance in flavor for a few minutes. Pour in the white wine and let it evaporate almost completely. Continue cooking for a few more minutes, adjusting the salt and pepper.
Serve the hot seasoning over a bed of steaming polenta.
Notes and Tips
Variations: You can substitute squid with calamari or cuttlefish, or make the recipe vegetarian by omitting the mollusks and adding mushrooms or potatoes.
Storage: Store any leftovers in the refrigerator, separating the polenta from the seasoning, for up to 2 days. Reheat the polenta in a pan or microwave with a touch of water to soften it.
Canned Chickpeas: If you’re short on time, you can use pre-cooked canned chickpeas. Drain and rinse them well before adding to the cabbage.
Instant Polenta: For a quicker preparation, you can opt for instant polenta, significantly reducing the cooking times.
FAQ – Polenta with Savoy Cabbage, Chickpeas, and Squid
Can I use another type of vegetable instead of Savoy cabbage?
Yes, you can replace Savoy cabbage with spinach, Swiss chard, or kale, which will pair perfectly with the other ingredients.
Is it necessary to use fresh squid?
Fresh squid is ideal, but you can also use frozen squid. Be sure to completely thaw them before cooking.
How can I make the dish even more flavorful?
Add a bit of chili pepper to the sauté for a spicy note, or sprinkle the dish with freshly chopped parsley before serving.
