Schie con Polenta

Step 1

Remove the cuttlefish from the refrigerator and pat dry with paper towels. Check that the membrane-like skin has been removed by your fishmonger; if any remains, rub it away gently under cold running water. Slice the body into 0.5-inch-wide rings and cut the tentacles into 2-inch pieces. Set aside.

Step 2

Dice one large yellow onion into 0.5-inch pieces — keep them uniform so they cook evenly. Peel and lightly crush 3 garlic cloves using the flat of a chef's knife; leave them whole so they're easy to remove later.

Step 3

Set a 12-inch heavy-bottomed pot over medium-high heat. Pour in 3 tablespoons of extra-virgin olive oil and let it heat for 1 minute until shimmering and fragrant. Working in two batches so as not to crowd the pot, add the cuttlefish rings and tentacles. Sear for 2-3 minutes per side until pale golden — don't worry if they stick slightly; this builds flavor. Transfer to a plate.

Step 4

To the same pot, add the diced onion and crushed garlic cloves. Sauté over medium heat, stirring frequently, for 4-5 minutes until the onion turns translucent and the garlic is fragrant. You should hear a gentle sizzle — if it pops aggressively, lower the heat slightly.

Step 5

Pour in 1 cup of dry white wine, scraping the bottom of the pot with a wooden spoon to loosen all the browned bits. Simmer for 2 minutes, allowing the wine to reduce slightly and its harsh alcohol edge to soften.

Step 6

Add one 14-ounce can of San Marzano tomatoes (crushed by hand as you add them), 2 whole bay leaves, and 3 fresh thyme sprigs. Return the cuttlefish to the pot, season with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper, and stir gently.

Step 7

Reduce heat to low, cover with a lid slightly ajar, and braise for 25-30 minutes. The cuttlefish is done when a knife pierces the thickest ring with no resistance and the braising liquid has reduced to a silky sauce that coats the back of a spoon. Taste and adjust seasoning — the sauce should taste rich and slightly briny. Remove and discard the bay leaves, thyme sprigs, and garlic cloves.

Step 8

While the cuttlefish braises, combine 3 cups of whole milk and 1 cup of low-sodium vegetable broth in a 3-quart heavy-bottomed saucepan. Set over medium-high heat and bring to a simmer, stirring occasionally — small bubbles will break the surface around the edges, about 5-7 minutes.

Step 9

Slowly whisk in 1 cup of cornmeal in a thin, steady stream, whisking constantly to prevent lumps. Reduce heat to low once all the cornmeal is incorporated — the mixture will bubble vigorously and may splatter, so use a long-handled wooden spoon and stir frequently, scraping the bottom and sides of the pan to prevent sticking.

Step 10

Stir the polenta continuously for 15-20 minutes until it thickens dramatically, pulls away from the sides of the pan as you stir, and a spoon stands upright in the center for a moment before falling. The polenta should be creamy and rich, not grainy when you taste a tiny spoonful — if it feels granular, continue cooking for another 2-3 minutes.

Step 11

Remove the pan from heat and stir in 4 tablespoons of unsalted butter and 0.5 cup of finely grated Parmigiano-Reggiano cheese. Season with 0.75 teaspoon of kosher salt and 0.25 teaspoon of white pepper. The polenta should be smooth, glossy, and flow slightly when plated — if it's too thick, stir in a splash of warm milk.

Step 12

Finely chop 0.25 cup of fresh flat-leaf parsley — gather the leaves, stack them, roll tightly, then slice crosswise into thin ribbons.

Step 13

Divide the warm polenta evenly among four shallow bowls, creating a slight well in the center of each portion. Spoon the braised cuttlefish and its sauce generously over the polenta — aim for about 4-5 pieces of cuttlefish and 2-3 tablespoons of braising liquid per bowl. Drizzle lightly with 1 tablespoon of extra-virgin olive oil and scatter the chopped parsley over the top. Serve immediately while the polenta is still creamy and the cuttlefish is warm.