Calamari With Herbs and Polenta |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The calamari is lightly sauteed in oil and the polenta is made from scratch. Ingredients:
kosher salt |
5 cups water |
1 cup cornmeal |
2 tablespoons butter (optional) |
fresh ground black pepper |
1 1/2 lbs squid, cleaned |
kosher salt |
fresh ground black pepper |
4 tablespoons olive oil |
3 -4 garlic cloves, minced |
1/8 teaspoon crushed red pepper flakes |
1/2 teaspoon lemon peel, grated |
1 tablespoon fresh marjoram, chopped |
2 tablespoons fresh mint, chopped |
2 tablespoons dry white wine |
1/2 cup fresh parsley, chopped |
3 tablespoons green onions, chopped |
lemon wedge, optional for serving |
Directions:
1. Bring 5 cups salted water to a boil in a small saucepan; whisk in cornmeal until it thickens, about 2 minutes.
2. Reduce heat to low and cook, stirring frequently, 40-45 minutes.
3. Stir in butter, if using, and season with a little pepper.
4. Serve polenta warm from the saucepan or pour it into a cakepan, allow to cool, cut in wedges, and re-heat in a 400 degree oven.
5. Cut squid bodies into 1/2 inch rings and cut the tentacles into pieces.
6. Rinse squid and wipe dry with paper towels; season with salt and pepper.
7. Heat oil, over high heat, in a skillet until shimmering, but not smoking; add squid and stir to coat with the oil (be careful as the squid may spatter).
8. Quickly add the garlic, red pepper flakes, lemon zest, marjoram, and mint; stir and cook until the squid rings puff up and become opaque, about a minute.
9. Add the wine and cook a minute more.
10. Turn heat off and stir in parsley and green onions; serve calamari with polenta, pan juices, and lemon wedges.
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