📝 About This Recipe
A soul-warming classic from the shores of the Venetian lagoon, Polenta e Seppie in Umido marries the earthy heartiness of cornmeal with the tender, briny sweetness of slow-cooked cuttlefish. The cuttlefish is braised in a rich, aromatic tomato sauce infused with white wine and garlic until it reaches a melt-in-your-mouth consistency. This dish is a masterclass in Italian coastal comfort food, offering a beautiful contrast between the golden, velvety polenta and the deeply savory, ruby-hued seafood stew.
🥗 Ingredients
The Cuttlefish (Seppie)
- 2 lbs Cuttlefish (cleaned and cut into 1-inch strips or bite-sized pieces)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 3 cloves Garlic (minced)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Soave)
- 1.5 cups Tomato Purée (Passata) (smooth Italian passata)
- 1 tablespoon Tomato Paste (double concentrated)
- 1/2 teaspoon Red Chili Flakes (adjust to taste for a gentle heat)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 pinch Sea Salt and Black Pepper (to taste)
The Polenta
- 1.5 cups Yellow Cornmeal (coarse or medium grind, ideally bramata style)
- 6 cups Water (can substitute 1 cup with whole milk for extra creaminess)
- 2 tablespoons Unsalted Butter (at room temperature)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 teaspoon Fine Sea Salt
👨🍳 Instructions
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1
Begin by preparing the cuttlefish. Ensure it is thoroughly cleaned, removing the beak, eyes, and internal bone. Rinse under cold water and pat dry before slicing into 1-inch thick strips.
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2
In a large, heavy-bottomed pan or Dutch oven, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing for 1-2 minutes until fragrant but not browned.
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3
Add the cuttlefish pieces to the pan. Increase the heat slightly and sauté for 5 minutes. The cuttlefish will release its liquid; continue cooking until most of that moisture has evaporated and the meat begins to sizzle.
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4
Pour in the dry white wine. Use a wooden spoon to scrape any browned bits from the bottom of the pan (deglazing). Let the wine simmer for 3-4 minutes until the sharp scent of alcohol disappears.
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5
Stir in the tomato paste followed by the tomato passata. Season with a pinch of salt and pepper. Lower the heat to a gentle simmer, cover with a lid, and cook for 40-45 minutes. If the sauce becomes too thick, add a splash of warm water.
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6
While the cuttlefish is braising, start the polenta. Bring 6 cups of salted water to a rolling boil in a large pot.
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7
Slowly whisk the cornmeal into the boiling water in a steady stream to prevent lumps from forming. Reduce the heat to low.
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8
Cook the polenta for 40-45 minutes, stirring frequently with a long-handled wooden spoon. It is ready when it pulls away from the sides of the pot and has a smooth, creamy texture.
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9
Check the cuttlefish for tenderness. A fork should easily pierce the meat. If it is still rubbery, simmer for another 10 minutes. Once tender, stir in half of the chopped parsley.
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10
Finish the polenta by stirring in the butter and grated Parmigiano-Reggiano. Taste and adjust salt if necessary.
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11
Spoon a generous mound of creamy polenta onto each plate or shallow bowl, creating a small well in the center.
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12
Ladle the cuttlefish and its rich tomato sauce over the polenta. Garnish with the remaining fresh parsley and a final drizzle of olive oil.
💡 Chef's Tips
For the most authentic flavor, use 'Seppie' with their ink sacs if you can find them; adding a teaspoon of ink deepens the savory profile. Never rush the cuttlefish; seafood like this follows a 'short or long' rule—it is either cooked in 2 minutes or braised for 40+ to break down the collagen. If you are short on time, use 'instant' polenta, but traditional coarse-ground bramata offers a far superior texture and nutty flavor. Always whisk the polenta constantly for the first 5 minutes to ensure a perfectly smooth consistency without any gritty lumps. If the cuttlefish sauce feels too acidic, a tiny pinch of sugar can help balance the tomatoes.
🍽️ Serving Suggestions
Pair this dish with a crisp, high-acidity white wine from the Veneto region, such as a Lugana or a dry Prosecco. A side of sautéed bitter greens, like chicory or rapini with garlic, cuts through the richness of the stew perfectly. Serve with extra crusty Italian sourdough bread to mop up every last drop of the 'umido' sauce. For a truly Venetian experience, serve the polenta slightly softer (all'onda) so it spreads across the plate like a warm blanket. A glass of chilled light-bodied red, like a Bardolino, also works surprisingly well with the tomato-based seafood sauce.