Prepare the baby octopus stewed with beans on the medallions of polenta is a very simple recipe, but it requires a bit of time.

Clean the baby octopus removing the eyes and the beak (mouth), empty the bag by sliding the fingers and so pulling out all the content. If baby octopus are particularly large, you can cut separating the head from the body and then dividing the tentacles in groups of 2 or 4. If the size allows, it is preferable to leave them whole. They will present themselves better in the dish.
In a saucepan, saute the garlic in olive oil, when the garlic is lightly browned, pour all the baby octopus, add the salt and cook over medium heat for a few minutes. Pour over the white wine and continue cooking on high heat to evaporate the wine. After about 4-5 minutes add the tomato and at this point reduce the heat and cook for about 30-40 minutes (depending on the size of the baby octopus). When baby octopus are almost cooked pour the beans into the casserole, previously boiled, cook together for the last 5-10 minutes. In the presentation in this recipe, I have kept aside a bit of boiled beans which I used for the decoration of the dish.

Preparing polenta. In a saucepan, heat the water you put in properly salted, while it warms up immediately add corn flour and begin to mix. Since the mixture begins to boil count about 30-40 minutes of cooking, this is the average time it takes to cook the polenta (unless you use the flash). Stir constantly to prevent the polenta from sticking to the bottom and lumps, if necessary, in case the mixture should thicken too much, as that cooks can add a bit of hot water. When the polenta is cooked, put it in an aluminum pan or in a bowl short and wide, forming a thickness of about 1.5 cm. Let it cool, when it is cold and firm cut with the pastry cutter discs about 7-8 cm in diameter, pass into the corn flour and toast them on the griddle or in the oven with the grill.

If you want to create a refined presentation, you can put in the center of the medallion dish of polenta and put on an octopus, decorating with a bit of boiled beans even among those kept aside. Alternatively, you can serve the baby octopus in a more classical way  pouring in the right portion of terracotta bowls and adding the medallion on one side of polenta.

The baby octopus is a very tasty fish dish, typical of marine areas, particularly widespread in the kitchen Bell. They are in fact the well-known "purpitielli affugati". In this version www.tiraccontounaricetta.it prepared them with black beans and medallions of polenta. It should be recalled that the baby octopus are different from the octopus, the latter in fact have only one row of suction cups along the tentacles, while the baby octopus, have two. The combination of Mexican-born black beans gives to this dish a traditional international note while retaining the typicality and the traditional method of cooking. In Campania, it is said that the baby octopus should cook in their water, or liquids that they themselves issue in cooking.

For each portion
Energy: 291.57 Kcal
Total Dietary Fiber: 6.37 g
Alcohol: 0.00 g
Water: 422.98 g
Total Protein: 26.88 g
Animal protein: 21.20 g
Vegetable protein: 5.68 g
Total lipids: 6.14 g
Animal lipids: 2,00 g
Plant lipids: 4.14 g
Cholesterol: 144.00 mg
Available carbohydrates: 30.66 g
Starch: 25.05 g
Sugars: 5.61 g