Clean the cuttlefish, removing the bone, tentacles, ink sac, and skin.
Fry onions, chilli, and sage in oil, then add cuttlefish skin and wine.
Simmer until the liquid reduces by half, then remove and set aside the skin.
Slice the cuttlefish into fine strips and add to the pan with the ink sac.
Cook the sauce for one hour over a low heat.
Boil 1.25 litres of water, add olive oil and polenta, and cook until soft.
Stir parsley, bergamot juice, and zest into the cuttlefish sauce.
Serve the cuttlefish over the polenta and garnish with chilli, lemon zest, and bergamot flesh.