Shrimp-stuffed squid with polenta

Ingredients:

Squid

• 18 squid, 10 cm long (about 1 kg), cleaned and with tentacles removed (ask for this at the fish counter)
• 220 g medium shrimp, peeled and deveined
• 1 large egg
• 1/4 cup crumbled sourdough bread (about 1 slice, ground)
• 1/4 tbsp. grated parmesan
• 1/4 cup chopped fresh parsley
• 1/3 cup chopped fresh basil
• Grated zest and juice of 1 lemon
• 2 anchovy fillets, washed and chopped
• 3 cloves garlic, crushed
• 6 tablespoons extra-virgin olive oil

Sauce

• 6 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 1/4 cup dry white wine
• 1 can (800 g) of canned plum tomatoes
• 2-3 stems fresh basil + chopped leaves for serving

Polenta

• 2 tablespoons extra-virgin olive oil
• 1 bay leaf
• 1 cup yellow polenta
• 2 tbsp (30 g) unsalted butter, room temperature
• 3/4 cup grated Parmesan cheese, plus extra for serving

Preparation:

1. Prepare the squid: Wash the squid bodies and set aside. Cut the tentacles and shrimp into 0.5-1 cm cubes. Beat the egg in a large bowl. Add the diced squid tentacles and shrimp, breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies, and garlic. Add 3 tablespoons of olive oil, 3/4 teaspoon of salt, and season with pepper to taste, and stir.
2. Using your hands, stuff each squid about two-thirds full with the shrimp mixture and secure with a toothpick. Heat the remaining 3 tablespoons of olive oil in a large saucepan over medium heat. Fry the squid in batches until golden brown and opaque on both sides, 8-10 minutes, and transfer to a plate.
3. Prepare the sauce: Reduce the heat, add the garlic and red pepper to the pan, and cook, stirring, for 1-2 minutes. Season with salt, then add the wine and scrape up any browned bits from the bottom of the pan. Cook until the wine has almost evaporated, then crush the tomatoes with your hands directly into the pan and add all the tomato juices. Pour in 1 cup of water, add ¾ teaspoon of salt, and the basil stems. Place the squid in the pan in a single layer. Bring to a boil, cover, and cook until the squid is tender, about 40 minutes. Then remove the lid and simmer until the sauce thickens, another 10-15 minutes.
4. Meanwhile, prepare the polenta. In another saucepan, pour 4.5 cups of cold water and place over low heat. Add 2 tablespoons of olive oil, 1 teaspoon of salt, and a bay leaf. Slowly pour in the polenta, stirring constantly, then increase the heat to medium and bring to a boil, stirring frequently. Reduce the heat and simmer, stirring with a wooden spoon, until the polenta thickens and pulls away from the sides of the pan, about 25 minutes. Remove from heat and stir in the butter and cheese.
5. Divide the polenta among shallow bowls. Remove the toothpicks from the squid and place them on top of the polenta. Remove the basil stems from the sauce and pour them over the dish. Sprinkle with chopped basil and grated Parmesan.