About this recipe:This dish takes quite a while to make, but it will really wow your guests. Polenta is served with a delicious seafood and tomato sauce. You can add additional ingredients to the polenta, such as garlic, spinach, cheese if you want more flavour.
Tomato Seafood Sauce
1 onion, chopped
3 cloves garlic, finely chopped
1 celery stalk, finely chopped
2 tablespoons olive oil
1 tablespoon dried Italian herb seasoning
2 tablespoons finely chopped fresh parsley
1 1/2 fish stock cubes
250ml dry red wine
725g tinned chopped tomatoes
1 tablespoon caster sugar
1 pinch cayenne pepper
1 pinch paprika
450g mixed frozen seafood
6 squid tubes, cleaned and cut into rings
salt and pepper to taste
180g polenta or coarse cornmeal
15g baby spinach leaves
4 tablespoons grated Parmesan cheese
4 tablespoons grated mozzarella cheese
garlic salt to taste
2 tablespoons olive oil
1 small red onion, diced
2 courgettes, cut in half lengthways then into 5mm slices
10 crimini mushrooms, sliced
1 tablespoon balsamic vinegar
sea salt and pepper to taste
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Melt butter in a large saucepan over medium-high heat. Stir in onion and garlic; cook until the onion has softened and the garlic has begun to turn brown, about 5 minutes. Stir in the celery and cook for 5 minutes. Add olive oil, Italian herb seasoning, parsley, stock cubes and red wine; simmer for 5 minutes, stirring to break up the stock cubes. Stir in tinned tomatoes, sugar, cayenne and paprika. Bring to the boil, then reduce heat to medium-low and simmer for 10 minutes.
Take the passata off of the heat and puree with a hand blender until smooth. Stir in the mixed seafood and return to the boil over medium-high heat. Stir in squid, reduce heat to medium-low and gently simmer for 30 minutes; season to taste with salt and pepper.
While the tomato and seafood sauce is simmering, prepare the polenta by bringing water to the boil in a saucepan over medium heat. Reduce heat to medium and slowly whisk in polenta with a wire whisk. Allow to simmer 5 minutes, whisking constantly. Stir in spinach, Parmesan cheese and mozzarella cheese. Reduce heat to medium-low and allow to slowly simmer 15 minutes, stirring frequently to keep from burning. Once the polenta has softened and turned creamy, remove from heat, season to taste with garlic salt and keep warm.
To prepare the vegetable mix, heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Stir in red onion and cook for 2 minutes. Add courgette and cook for an additional 2 minutes or until courgette begins to brown. Stir in mushrooms and continue cooking until soft. Season with balsamic vinegar and salt and pepper to taste.
To serve, scoop a pile of polenta into the centre of each plate; ladle the seafood sauce around, then top with vegetable mixture.