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Fish, Italy

Cuttlefish in ink with white polenta

Cuttlefish in ink with white polenta is cuttlefish simmered in white wine and tomato with its own ink, served over creamy white polenta. For 4 people, it takes about 70 minutes and medium skill, at roughly €4.30 per person. The key is a long, gentle simmer that tenderizes the cuttlefish while thickening the dark sauce.

Tonight, cuttlefish in ink, simmered in white wine and tomato, dark and deep, with white polenta.

Cuttlefish in ink with white polenta
Total time
1 h 10
Difficulty
Medium
Cost per person
€4.30
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

The sauce is black and glossy, with that deep, briny flavor that only cuttlefish ink delivers. White wine and tomato bring acidity and a touch of sweetness that balance out the intensity of the sea, while the cuttlefish, simmered slowly, turns tender instead of rubbery. Smooth, neutral white polenta soaks up the sauce without ever hiding it.

This is a dish for a Sunday or an evening when you have a bit of time to spare, not one to rush. It works well for guests curious about Italian or Mediterranean cooking, yet stays simple enough for a family that loves seafood. Mon Chou suggests it whenever you want something a little unusual without any real technical difficulty.

The ingredients

4 people

Fish counter

  • Cleaned cuttlefish 1 kg
  • Sachets of cuttlefish ink 2

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Flat leaf parsley 4 sprigs

Pantry

  • Dry white wine 15 cl
  • Crushed tomatoesoften in the pantry 300 g
  • Instant polentaoften in the pantry 250 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks, Gluten

The step by step recipe

  1. Cut the cuttlefish into strips or small pieces and pat them dry.

    Ask your fishmonger to clean it and save the ink.

  2. Sauté the onion and garlic in oil, add the cuttlefish and sear it. 8 min

    It releases a lot of water, let it evaporate.

  3. Deglaze with the white wine, add the tomato and the diluted ink, cover and let it simmer gently. 45 min

    The longer and gentler it simmers, the more tender the cuttlefish becomes.

  4. Cook the polenta according to the package with salted water, stirring. 8 min

    Whisk it during the first few minutes so it stays smooth.

  5. Season with pepper, sprinkle with chopped parsley and serve the cuttlefish over the white polenta.

    A pinch of chili in the sauce pairs very well with the ink.

Our tips to get it right

  • Pick medium sized cuttlefish, they cook more evenly than very large ones, which tend to stay firm in the center.
  • If the sauce looks too thin at the end, remove the lid for the last ten minutes so it reduces and clings better to the polenta.
  • Cook the polenta right before serving, it firms up quickly as it cools and loses its creamy texture.

The variations

  • Swap the cuttlefish for squid, it needs a bit less simmering time, check for tenderness after 30 minutes.
  • Without cuttlefish ink, the white wine tomato sauce still tastes good, it just loses its signature black color.
  • For a quicker version, use pre cut cuttlefish pieces and shorten the simmer to 25 minutes, they'll be slightly firmer.

What to serve it with

  • A glass of dry white wine
  • A lemony green salad
  • Crusty bread for the sauce

Storage

The simmered cuttlefish keeps for 2 days in the fridge in a sealed container. It freezes well, the sauce actually deepens in flavor after thawing. Reheat gently in a pot, adding a splash of water if the sauce has thickened, and cook fresh polenta right before serving.

Questions about this dish

Where can you find cuttlefish ink?

You can find it in small sachets at the fish counter or seafood section of most supermarkets, often near fresh cuttlefish. Some fishmongers will give it to you for free if you ask when buying cuttlefish.

Can you make this dish ahead of time?

Yes, the cuttlefish sauce can be made the day before and gently reheated, it actually tastes even better. Just cook the polenta at the last minute so it stays creamy.

Do you need to prep the cuttlefish before cooking?

If it's already cleaned, just pat it dry with paper towels before cutting. Ask your fishmonger to clean it and save the ink sacs for you.

Can you replace the polenta with something else?

Yes, white rice or small pasta shapes also pair well with this dark sauce. Polenta remains ideal though, since its smooth texture contrasts nicely with the cuttlefish pieces.

How long does it take to make cuttlefish in ink with white polenta?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in cuttlefish in ink with white polenta?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does cuttlefish in ink with white polenta cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, gluten. Always check the labels of the products you buy.

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