Lagoon's Delight: Seppie in Umido con Polenta

Delve into the heart of Venetian cuisine with "Lagoon's Delight: Seppie in Umido con Polenta." This dish is a humble yet luxurious take on traditional comfort food. 

Tender cuttlefish are simmered gently in a rich and savory tomato and wine sauce until they reach perfect tenderness. 

Served over a creamy bed of golden polenta, this dish is a symphony of textures and flavors, with the sweetness of the sea mingling with the earthy, buttery polenta.

Transport yourself to the Italian countryside with this rustic dish of Seppie in Umido con Polenta, featuring perfectly cooked squid in a savory tomato broth and a side of creamy polenta.

Preparation and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour and 30 minutes


  • Number of Servings: 4
  • Ideal Serving Size: A generous scoop of polenta with a hearty portion of cuttlefish stew

Nutritional Information (per serving)

  • Calories: Approximately 350 kcal
  • Protein: 25g
  • Carbohydrates: 40g
  • Fat: 8g


  • Cuttlefish, cleaned and cut into strips: 800g
  • Polenta: 200g
  • Canned Tomatoes, crushed: 400g
  • Dry White Wine: 100ml
  • Onion, finely chopped: 100g
  • Olive Oil: 30ml
  • Garlic Cloves, minced: 2
  • Fresh Parsley, chopped: 10g
  • Salt and Pepper: to taste
  • Water: as needed for polenta

Method of Preparation

  1. Sauté onions and garlic in olive oil until translucent.
  2. Add the cuttlefish, season with salt and pepper, and fry briefly.
  3. Pour in the wine and let it evaporate before adding tomatoes.
  4. Simmer for 1.5 hours until the cuttlefish is tender.
  5. Cook polenta according to package instructions until creamy and smooth.
  6. Serve the stew over the polenta, garnished with fresh parsley.

Proven Tips for Culinary Success

  • Slow cooking is key to tenderize the cuttlefish.
  • Stir the polenta continuously while cooking to prevent lumps.
  • If available, use cuttlefish ink for an authentic Venetian touch and a deeper flavor.

Anticipated FAQs

  • Q: Can I use squid instead of cuttlefish? A: Yes, squid can be a good substitute if cuttlefish is not available.
  • Q: How do I know when the polenta is done? A: It should be smooth and thick, pulling away from the sides of the pot.
  • Q: Can the stew be made ahead of time? A: Absolutely, it can be refrigerated and gently reheated, often tasting better the next day.