Clean and wash the cuttlefish thoroughly, then cut it into thin strips. Brown the cuttlefish in a pan with the extra virgin olive oil, garlic clove, and chili pepper.
After 8–10 minutes, pour in the white wine and allow it to cook for an additional 15 minutes.
In the meantime, prepare the polenta by bringing the water to a boil with salt, then slowly whisking in the white cornmeal, ideally using a traditional copper pot and stirrer.
Add the crushed tomatoes and 1/2 glass of hot water to the cuttlefish. Cover with a lid and simmer over low heat for 30 minutes, then uncover to let the sauce reduce and thicken. Season with salt to taste.
After cooking the polenta for 40 minutes, turn off the heat, uncover (if covered with aluminum foil), and stir vigorously with a whisk a few times. Pour the polenta onto a wooden cutting board or serving tray, allowing it to cool slightly and firm up.
Serve the cuttlefish piping hot over or alongside slices of the white polenta, finished with a fresh sprinkle of chopped parsley.
