Squid 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 the oil, then add the squid. Add the well-squeezed mushrooms and cook; finally blend with the white wine, add 1 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 1 tablespoon of tomato puree, tomato concentrate to the squid and, before mixing, remove the garlic. Season with salt, pour a little broth, 1 tablespoon of flour and mix well until it forms a creamy sauce.