Octopus with red wine and polenta

Ingredients

     1.5 kg   octopus
       100 g onion
     1,5 dl red wine
     4 grains of black pepper
     1 bay leaf
     1.5 l water
     C. of butter soup
     what salt
     500 g corn semolina
     2 c. of olive oil soup
     2 garlic cloves
     100 g chorizo
     2 c. of soup tomato sauce and basil
     chopped parsley

 Preparation

     1. In a large saucepan, bake the octopus on a low heat with 1 whole onion, the wine, the peppercorns and the bay leaf, for 40 minutes or until the powder is tender. Let cool.
     2. Separate the tentacles and cut the head of the octopus into small pieces. Reserve the broth from the baking.
     3. In a pan, boil water with butter, seasoned with salt. Gradually add the corn semolina, stirring quickly with a wire rod.
     4. Cook on low heat for about 40 minutes, stirring frequently. If necessary, add a little more boiling water.
     5. In a saucepan, sauté the chopped garlic cloves and the sliced sausage in olive oil.
     6. Add the pieces of the octopus head and cook. Add the tomato and basil sauce, the broth from the octopus, stir and cook until the sauce is reduced and seasoned.
     7. At the end, add the tentacles and sprinkle with chopped parsley. Serve with the polenta.