A very simple and very tasty dish, which is also quick to prepare, thanks to pressure cooking. Braised cuttlefish with polenta is a classic of Venetian cuisine (and beyond), they are tender and flavorful, perfect for the colder season. In this version, I used pre-cooked polenta, which I simply grilled on a grill pan, and I cooked the cuttlefish with my Multicooker, so I saved time and didn’t have to watch them during cooking. If you don’t have a multicooker or an instant pot, you can use a classic pressure cooker, or cook the cuttlefish in a thick-bottomed pot, it will take more time but the result will still be excellent. Try this recipe, I assure you it’s delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Pressure cooker, Grill
- Cuisine: Italian
- Seasonality: All seasons
- Energy 435.18 (Kcal)
- Carbohydrates 51.70 (g) of which sugars 7.02 (g)
- Proteins 37.76 (g)
- Fat 10.08 (g) of which saturated 1.60 (g)of which unsaturated 3.60 (g)
- Fibers 5.72 (g)
- Sodium 1,506.87 (mg)
Indicative values for a portion of 340 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 21 oz cuttlefish (cleaned)
- 14 oz peeled tomatoes
- 2 cloves garlic
- 1 chili pepper (to taste)
- parsley
- Half glass dry white wine
- 17.5 oz polenta, cooked
- extra virgin olive oil
- salt
Tools
- multicooker
- Grill pan or griddle
- Cutting board
Preparation
Clean the cuttlefish by removing the beak, rinse them well under running water and cut them into strips.
Peel 1-2 cloves of garlic and place them in the inner pot of the multicooker (or pressure cooker), add a chili pepper, if desired, and a splash of extra virgin olive oil.
Sauté for a few moments, so the oil takes on flavor. Add the cuttlefish and stir (1).
Deglaze with the white wine and let the alcohol evaporate.
Coarsely chop the peeled tomatoes and add them to the cuttlefish (2). Remove the garlic and chili pepper, season with salt, stir, and close the lid.
Set the timer to 15 minutes, the pot will count them from the closure of the valve. If using a classic pressure cooker, calculate them from the whistle.
Meanwhile, slice the polenta and grill it on a non-stick grill pan, or put it in the oven, with the grill function.
At the end of the 15 minutes, vent the pot and open the lid, being careful of the steam escaping.
If you see that the sauce is too liquid, reduce it for a few minutes, with the pot open. Finally, add a handful of chopped parsley.
The braised cuttlefish with polenta is ready, place them on a platter and serve hot… enjoy your meal!
Tips and Notes
You can prepare fresh polenta, with instant flour or classic corn flour. If you prefer, you can use white polenta.
For this preparation, I recommend choosing cuttlefish of medium size. However, if you use small cuttlefish, you can leave them whole.
You can also use tomato pulp or puree, instead of peeled tomatoes.
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