Baked Octopus With Creamy Polenta Recipe

Name: Baked Octopus With Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the baked octopus; 1 octopus (approximately 1,5 kg); 1 bay leaf; 4 garlic cloves, sliced; Extra virgin olive oil; Sea salt and freshly ground black pepper; Chopped parsley, to serve; For the creamy polenta; 5 cups water; 1 cup coarse cornmeal; Sea salt; 4 tablespoons unsalted butter

Servings: persons

For the baked octopus
1 octopus (approximately 1,5 kg)
1 bay leaf
4 garlic cloves, sliced
Extra virgin olive oil
Sea salt and freshly ground black pepper
Chopped parsley, to serve
For the creamy polenta
5 cups water
1 cup coarse cornmeal
Sea salt
4 tablespoons unsalted butter

1
["You can buy the octopus fresh or frozen. If you choose the former freeze it first, before cooking, this way it will be easier to get a tender octopus. So the first thing to do is to thaw the octopus and the best way to do that is to leave it in the refrigerator overnight.", "Put a large pot with water and a bay leaf over high heat and bring to a boil. When the water is boiling, hold the octopus by the head and dip it for 10 seconds. Repeat this operation two more times. It will help to keep the skin and curl the legs' ends, which is prettier. Let it cook for 40 minutes. This time is indicative and depends on the size of the octopus that you are cooking, which can be bigger or smaller than this one. To check if the octopus is cooked, prick with a fork in the thickest part of the leg (close to the head), it should enter without resistance.", "Preheat the oven to 180u00b0 C.", "Start making the polenta while the octopus is cooking. Put the water in a saucepan over high heat. Add the cornmeal while stirring (the water doesn't need to be boiling). Let it cook, stirring frequently. Once the polenta begins to thicken and ""spit"

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the baked octopus, 1 octopus (approximately 1,5 kg), 1 bay leaf, 4 garlic cloves, sliced, and more.

Yes, Baked Octopus With Creamy Polenta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Octopus With Creamy Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions