Creamy Polenta with Pickled Squid

• 1 Litre (4 cups) water or vegetable stock
• 375g polenta
• Sea salt and freshly ground black pepper, to season
• 50g butter
• Pickled octopus and squid, to serve
• Oven-roasted baby tomatoes, to serve
• Mixed olives, to serve
• Extra virgin olive oil, to drizzle
• Fresh herbs, to garnish

For the polenta, place the water or stock in a Le Creuset 31cm Signature Oval Casserole with a good pinch of salt and bring to the boil. Once the water is boiling, add the polenta and whisk continuously. Once it starts to become thick, change the whisk to a wooden spoon and mix. Turn down the heat to medium and cook with the lid on for 15 – 20 minutes, add the butter stirring every few minutes to make sure it doesn’t catch. Season to taste.

To serve, place the octopus on the warm polenta scattered with the oven-roasted tomatoes, olives, an extra glug of olive oil and fresh herbs.