Baked octopus with creamy polenta
Ingredients
- 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
- 5 cup water
- 1 cup coarse cornmeal
- Sea salt
- 4 tablespoon unsalted butter
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