Chef Michael White's Polipo Alla Murati. White's career, he said, began to take shape when he would hang out in the kitchen of Italian restaurants and watch the chefs in action.
(Courtesy Thomas Krakowiak )
Recipe courtesy of Michael White
Chef's Note: This is best when you make it the day before, allowing the flavors to meld together.
Serves four
¼ cup olive oil
1 onion, diced
3 cloves garlic, smashed
Pinch chili flakes
2 pounds baby octopus, or 1/2 (CHECK QUANTITY) pound octopus, cut into 1-inch pieces
2 cups dry red wine
1 28 oz can peeled and seeded San Marzano tomatoes, diced
Salt and freshly ground pepper to taste
1 bunch basil, picked
4 cups water
1 cup corn meal
Instructions
Heat a heavy bottom sauce pan over medium-high heat. Once hot, reduce to medium and add 1/8 cup olive oil and swirl to coat the bottom of the pan.
Add the onions and garlic and saute until translucent, about 8-10 minutes and add chili flakes.
Add raw octopus and cook until octopus begins to firm up and the color starts to turn white. Pour in wine and continue to cook until alcohol has evaporated, 8 to 10 minutes.
Add tomatoes and stir to combine. Season with salt and pepper and add the basil leaves to the mixture.
Cover and braise over medium-low heat for 1 to 1 ½ hours, or until tender. After the octopus is tender, remove the lid and cook for an additional 15 minutes to reduce the liquid to sauce consistency.
Taste for seasoning and adjust as necessary with salt and black pepper. If serving immediately, while braising the octopus, bring 4 cups of salted water to a boil.
Add the cornmeal, whisking rapidly to incorporate. As the polenta begins to thicken, after about 15 minutes, switch to a wooden spoon and continue to stir consistently.
Cook until all the water is absorbed, the polenta is bubbling and it glistens.Top with a remaining olive oil and stir to combine.
To serve, spoon polenta into four bowls and top with octopus.
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