Calamari In Cream Of Porcini And Polenta

Preparation:

Preparation: Soak the dried porcini mushrooms in warm water for 30 minutes. Wash and chop the squid. Brown the garlic clove in extra virgin olive oil, then add the squid. Add the well-squeezed mushrooms and cook; finally blend with the white wine, add a ladle of vegetable broth, lower the heat and continue cooking. Bring 50 cl of salted water to the boil; lower the heat, pour in the instant yellow polenta and mix quickly with a whisk; stirring constantly, add the butter. Add a spoonful of tomato sauce and tomato concentrate to the squid and, before mixing, remove the garlic. Season with salt, pour a little broth, a spoonful of flour and mix well to form a creamy sauce.