Octopus with Polenta
P R O F I L E
275
Chilled 4°C
1 Portion
Precooked
Stage 1
Place the Octopus
- 00:15
- 80 %
- 20 %
Stage 2
Add the Polenta
- 00:25
- 90 %
- 20 %
R E C I P E
| 1 | pcs | Young Octopus precooked |
| 10 | g | Salt |
| 5 | g | Black Pepper |
| 10 | g | Cayenne Pepper |
| 15 | ml | Vegetable Oil |
| 100 | g | Polenta cooked |
| 10 | ml | Olive Oil |
| 2 | tbs | Onion Chutney |
| 4 | pcs | Basil |
| Ingredients | ||
| Place the previously cooked young octopus in a bowl and add the vegetable oil, black pepper, ground cayenne pepper and salt. Cover the bowl and let the octopus marinate for minimum 10 min. Trim the chilled Polenta into an elongated rectangle and dip it in the Olive Oil. Place the Octopus on the tray. |
| 1. Food Preparation |
| Cook as per oven profile. After Step 1 add the Polenta. |
| 2. Cooking Instruction |
| Remove the cooked food from the tray and serve it garnished with the onion chutney and the basil. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
