Cuttlefish and Bergamot Polenta

Ingredients

• 1 piece Bergamot Orange juice, zest, and reserved flesh
• 1 piece Lemon zest only
• 250 g Polenta
• 125 ml White Wine
• 10 piece Sage leaves, finely chopped
• 4 tbsp Parsley chopped
• 15 ml Olive Oil for frying
• 15 ml Extra Virgin Olive Oil for polenta
• 6 piece Cuttlefish fresh, cleaned with ink sac reserved
• 1 piece White Onion finely chopped
• 1 piece Chilli chopped
• 1 piece Red Chilli finely chopped, for garnish