White Corn Polenta with Clams and Squid

I know that polenta isn't usually eaten in the hot season, but these April days have inspired me to prepare a dish featuring white polenta and fish.

So today we're making a dish with white cornmeal, a relatively rare corn variety with low carotenoid and nickel content, which has a more delicate flavor. It's used primarily in Venetian cuisine, where it was the Sunday polenta, also used to make sweet dishes and they also pair well with fish. Leftover polenta slices were soaked in milk in the morning.

Recipe for White Corn Polenta with Clams and Squid

Let's start by preparing the sauce by preparing the clams. We wash them and open them by placing them in a pan with parsley stalks and a clove of garlic over the heat for a few minutes. As soon as the clams open, we remove them from the heat.

Choose small squid, clean them, wash them, and cut the sacs into strips and dice the tentacles.

In a pan, heat some oil and a little chili pepper, let it simmer, and then add the squid. If they're small, remember they cook quite quickly.

When they're 3/4 cooked, pour in the clam liquid, check for salt, and then add the open clams and season with basil and thyme.

Cook the polenta, pour it onto a plate, and drizzle with the clam and squid sauce.

I chose a Soave Superiore white wine, perhaps because of its geographical origins, but above all because it's perfect for fish.