To cook polenta, bring milk to the boil. Add polenta in a steady stream and whisk over a low heat for 40 minutes until smooth and thick and polenta grains are soft. Add more milk if needed. Add butter and parmesan and season well with salt and pepper. Reserve. Bring ink, stock and bay leaf to the boil in a small saucepan, stirring well. Simmer for five minutes then add extra virgin olive oil. Reserve. Heat a little vegetable oil in a fry pan and fry squid pieces on high until just cooked. Place in a bowl and toss with parsley, lemon rind and garlic. Serve squid on top of a spoonful of polenta with a drizzle of ink sauce.