Difficulty Medium
60 Min
Second course
4 Portions
1
Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.
2
When the polenta is done, season with ground pepper and chopped rosemary.
3
Pour into a pregreased baking tin, level the surface and let it cool.
4
Clean the cuttlefish and cut into strips.
5
Cut the polenta into slices.
6
Sauté red pepper, aromatic herbs, oil, garlic, salt and pepper. Preheat the grill. Cut the cherry tomatoes in half and lay the cut side up on the greased grill (do not remove the stalks).
7
Grill the slices of polenta on both sides. Arrange on the plates. Now grill the cuttlefish.
8
Season with the mixture, add the polenta to the side, then the cherry tomatoes, salt and serve. If desired, garnish with lemon slices.
