To prepare the white polenta, pour the water into a heavy-bottomed pot (or traditional copper polenta pot), add the coarse salt, and bring to a boil. Slowly whisk in the coarse white cornmeal to prevent lumps. Reduce the heat to low and cook for 40–45 minutes, stirring continuously (or using an automatic polenta stirrer).
Meanwhile, clean the baby octopus by rinsing them thoroughly under cold running water, then remove the eyes and central beaks. If they are large, cut them in half. Set aside.
In a large skillet or pan, heat the extra virgin olive oil over medium heat. Add the unpeeled garlic clove, the sliced fresh chili pepper, and the parsley stems; sauté gently for a few minutes. Add the baby octopus and sear for a few minutes.
In a small bowl, whisk the tomato paste into the white wine until dissolved. Pour the mixture into the skillet with the octopus. Cover with a lid and simmer for approximately 20 minutes, or until the octopus is tender and the sauce has reduced and thickened. If necessary, add a splash of warm water during cooking. Once cooked, discard the garlic and parsley stems, season with salt and pepper to taste, and stir in chopped fresh parsley.
When the polenta is ready, remove it from the heat, stir in the extra virgin olive oil, and mix thoroughly.
To serve, spoon a warm layer of soft white polenta onto the bottom of shallow bowls or plates. Spoon the stewed baby octopus and its rich sauce directly over the polenta. Garnish with additional freshly chopped parsley and serve immediately.
