Polenta with Calamari, Pancetta and Sage
2 tbsp. sage, plus extra to serve
1 tsp dried chilli flakes or to taste
10 g butter
2-3 fresh calamari tubes, sliced
Juice and finely grated rind of one lemon
500 ml (2 cups) chicken stock
200 g instant polenta
60 g parmesan, finely grated
40 g butter, coarsely chopped
For soft polenta, heat chicken stock in a saucepan over medium-high heat. While whisking continuously add polenta in a steady stream and stir over a medium heat until cooked (3-4 minutes). Add parmesan and butter and season to taste. Cover to keep warm and set aside. When serving add a little extra stock or milk if needed.
Heat oil in a frying pan over a medium heat, add pancetta and stir until crisp (2-3 minutes). Increase heat to high, add calamari, garlic, sage and chilli and cook stirring occasionally until golden (2-3 minutes). Add butter and lemon juice and season to taste.
Serve scattered with sage on top of the soft polenta.