White Polenta with Squid Sauce

Name: White Polenta with Squid Sauce
Yield: 6
Ingredients: 1 kg of squid; 2 medium onions, chopped; 4 garlic cloves; 2 tablespoons of parsley leaves; 8 tomatoes; 4 tablespoons of olive oil; 2 cups of white cornmeal; 1 cup of coconut milk; 3 cups of whole milk; Salt to taste

1
1 kg of squid
2
2 medium onions, chopped
3
4 garlic cloves
4
2 tablespoons of parsley leaves
5
8 tomatoes
6
4 tablespoons of olive oil
7
2 cups of white cornmeal
8
1 cup of coconut milk
9
3 cups of whole milk
10
Salt to taste

Ingredients

1
1 kg of squid
2
2 medium onions, chopped
3
4 garlic cloves
4
2 tablespoons of parsley leaves
5
8 tomatoes
6
4 tablespoons of olive oil
7
2 cups of white cornmeal
8
1 cup of coconut milk
9
3 cups of whole milk
10
Salt to taste

Directions

1
Grease a 22 cm diameter mold
2
Clean the squid, rinse well and cut them in half lengthwise
3
Then, chop into small pieces and season. Reserve
4
Blend the onions, garlic, parsley, and tomatoes in a blender
5
In another pan, heat the olive oil and add the blended mixture
6
Once boiling, cook at high heat for 10 minutes with the lid on
7
Add the squid, cover the pan, and let it cook for an additional 5 minutes
8
Season, remove from heat, and reserve
9
In another pan, heat the cornmeal, coconut milk, whole milk, and salt over medium heat, stirring constantly until thickened and coming off the bottom of the pan
10
Pour this mixture into the mold
11
Let it cool and then unmold
12
Serve the warm squid sauce around the polenta.