Polenta Croutons With Seafood

Preparation:

Preparation: Put the mussels and the prawns in a saucepan with a little water, cover, put on the heat and let all the mussels open. Shell the prawns and mussels and keep everything aside. Sauté the finely chopped onion and garlic in a little oil and a spoonful of water and as soon as they take on a colour, add the previously cleaned baby octopus. Wet with the wine and let it evaporate; cut the tomatoes into small pieces, put them in the saucepan together with half a glass of water, add salt, add a little crumbled chilli pepper and cook over a low heat for forty minutes. Meanwhile, toast the polenta slices on both sides on a hot plate. A few minutes before the baby octopus is cooked, add the prawns and mussels to the sauce, season and then pour a little on each side onto the polenta croutons. This dish should be served still piping hot.