# Polpo arrosto e polenta cremosa

A rocking dish featuring roasted octopus and creamy polenta, cooked in the easiest and most natural way possible.

- Total time: 50 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 1 meatball fresh octopus
- 2 cloves garlic
- olive oil
- 1 fresh chili pepper
- 1 tuft parsley
- 600 ml water
- 150 g polenta

## Instructions

1. Cook the octopus with garlic, olive oil, chili, and parsley. It must cook in its own water.
2. Let the octopus cook for 50 minutes.
3. Reduce the octopus cooking liquid by at least 1/3 until it becomes a cream.
4. Heat a cast iron pan.
5. Cut the cooked octopus in half, separating the tentacles.
6. Roast the octopus in the hot cast iron pan until crispy on the outside and soft and juicy inside.
7. Heat 600 ml of water with a drop of oil.
8. Once the water boils, add 150g of polenta to make a creamy polenta.
9. Serve the roasted octopus with the creamy polenta and the reduced octopus sauce.

## Equipment

- pot
- cast iron pan

## Tips

- Cook the octopus in its own water.
- Reduce the octopus liquid to a cream.
- Roast the octopus in a cast iron pan until crispy outside and soft inside.
- Make a creamy polenta, not a hard one.

## Source

- Original video: https://vm.tiktok.com/ZNRtmUgMJ/
- Recipe page: https://www.cliprecipe.com/recipe/6f454176-39c6-41c0-9870-68f1e0b6c088
- Extracted: 2026-05-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt