Shellfish-Tomato Stew on Soft-Cooked Polenta

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion
• diced
• 6 garlic cloves
• minced
• One 28-ounce can diced tomatoes
• 3/4 cup dry white wine
• Salt
• Freshly ground pepper
• 2 cups water
• 1 1/2 cups chicken stock
• 1 cup milk
• 1 cup instant polenta
• 3 tablespoons unsalted butter
• 1 pound large shrimp
• shelled and deveined
• 1 pound cleaned small squidbodies cut crosswise into 1/2-inch rings
• tentacles left whole
• 2 pounds mussels
• scrubbed
• 2 tablespoons chopped parsley

Instructions

1. In a large pot, heat the oil.
2. Add the onion and cook over moderately low heat until softened, 5 minutes.
3. Add the garlic and cook, stirring, until fragrant, 2 minutes.
4. Add the tomatoes and bring to a simmer.
5. Stir in the wine and cook over moderate heat for 2 minutes.
6. Season with salt and pepper; set aside.
7. In a saucepan, bring the water, stock and milk to a boil.
8. Gradually whisk in the polenta.
9. Cook over moderate heat, whisking, until the polenta is slightly thickened, 2 minutes.
10. Stir in 2 tablespoons of the butter and season with salt and pepper.
11. Cover and keep warm.
12. Bring the tomato sauce back to a simmer.
13. Add the shrimp and squid and simmer over moderately high heat until barely cooked, about 2 minutes.
14. Add the mussels, cover and cook until they open, 4 minutes.
15. Swirl in the remaining 1 tablespoon of butter and the parsley.
16. Season with salt and pepper.
17. Whisk the polenta and ladle it into bowls.
18. Spoon the stew over the polenta and serve.