How to make
Finely chop the garlic cloves. Heat 1/2 cup of olive oil in a pan, add the garlic, add a generous pinch of parsley and fry for a few minutes.
Add the mussels and shrimp mix. You can add them frozen. Stir and pour the white wine. Wait a few minutes for the alcohol to evaporate. Pour the tomato puree and 1/2 cup of hot water.
Cook the ragout for about 15 minutes, or until the sauce has thickened and is almost left in fat. Remove it from the heat, while you prepare the polenta.
Pour a liter of water into a pot. Pour the corn flour, white flour, season with salt and put it over moderate heat. Immediately start stirring, until the polenta thickens. Continue to cook for another 20 minutes, by stirring vigorously with a wooden spoon. Set aside the finished polenta.
Pour it immediately into plates and pour the sauce on top. Serve it straight away!
Enjoy!
