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Cuttlefish with spinach beet and polenta

Ingredients

  • olive oil
  • onion
  • cuttlefish
  • spinach beet
  • salt, pepper
  • water

For Polenta

  • maize flour
  • water
  • salt
  • olive oil or grease

Preparation

Clean the cuttlefish, then cut into small pieces.

Chop the onion, garlic and parsley, sauté in olive oil and add the cuttlefish. Braise until the cuttlefish softens. Add water, chopped spinach beet, season with salt and pepper. Braise until the spinach beet softens. If necessary, add some water. Cook the polenta for at least half an hour. Boil the salted water and add some of the maize floour, stir and add the remaining flour, let it cook and at the end dress with 1 tablespoon of olive oil. The polenta should not be too stiff. When the polenta is cooked, put it on a big plate and pour over the cuttlefish with spinach beet. Leave it to soak for a while and then serve.

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