Calamaretti in Zimino Con Polenta Alla Griglia |
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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 4 |
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An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series. The nutrition numbers will be skewed as you won't be using the entire batch of polenta for this recipe. Save it and serve in other recipes. To save time, use store-bought prepared polenta. Ingredients:
3 quarts water |
3 tablespoons salt |
1 lb polenta (2 2/3 cups) or 1 lb cornmeal (2 2/3 cups) |
6 tablespoons butter |
3 tablespoons extra virgin olive oil |
2 garlic cloves, peeled and minced |
6 ounces baby calamari, cleaned |
salt and pepper, to taste |
1 pinch red pepper flakes |
1/3 cup dry white wine (chardonnay, pinot grigio or sauvignon blanc) |
2 tablespoons butter |
5 spinach leaves |
Directions:
1. To make the polenta: Boil the water, add salt and pour in polenta, stirring continuously.
2. Reduce heat to low and cook for about 45 minutes.
3. Stir in 4 tablespoons butter.
4. Grease a jelly roll pan with remaining butter; pour polenta into prepared pan when still hot.
5. When completely cooled, cut into triangles and grill over medium hot heat until golden brown on both sides.
6. For the calamaretti: Heat olive oil in skillet and cook minced garlic until golden.
7. Season the fish and saute on both sides for about 3 minutes or until crisp.
8. Add wine and cook until wine has evaporated, about another 4 minutes.
9. Add butter and stir to incorporate.
10. Melt remaining butter in another skillet and stir in the spinach leaves until wilted.
11. To serve: Place a triangle of polenta on plate.
12. Top each serving with an equal serving of cooked squid and spinach leaves.
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