Gather all your ingredients.

Heat a skillet with olive oil and add the unpeeled garlic clove. Quarter the cherry tomatoes and add them to the skillet. Turn on the heat, then add the octopus tentacles and let them absorb the flavors. Sauté until lightly browned and cooked through.

Prepare the herb mix: use only the rosemary needles, parsley leaves, and the sage leaf. Finely chop them all together and place in a bowl. Add the capers salt and mix well.

Bring the water to a boil in a pot. Add the chopped herbs, then gradually pour in the polenta while stirring. Cook and stir for 5 minutes.

To assemble, spoon the polenta onto the plate, top with the octopus tentacle, three tentacle tips, and cherry tomatoes. Serve immediately.