Prepare the octopus by cooking it in salted water with a tablespoon of red wine and aromatic herbs.
Once cooked, cut it into small pieces and keep it to marinade in olive oil and paprika.
Prepare a creamy polenta by cooking it first with water and then adding Pomì Organic Tomato pulp​.
When ready, grill the octopus and serve with flakes of dry ricotta and aromatic herbs.