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    You are in: Home / Recipes / Calamari With Herbs and Polenta Recipe
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    Calamari With Herbs and Polenta

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    threeovens's Note:

    The calamari is lightly sauteed in oil and the polenta is made from scratch.

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    1. 1
      Bring 5 cups salted water to a boil in a small saucepan; whisk in cornmeal until it thickens, about 2 minutes.
    2. 2
      Reduce heat to low and cook, stirring frequently, 40-45 minutes.
    3. 3
      Stir in butter, if using, and season with a little pepper.
    4. 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. 5
      Cut squid bodies into 1/2 inch rings and cut the tentacles into pieces.
    6. 6
      Rinse squid and wipe dry with paper towels; season with salt and pepper.
    7. 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. 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. 9
      Add the wine and cook a minute more.
    10. 10
      Turn heat off and stir in parsley and green onions; serve calamari with polenta, pan juices, and lemon wedges.

    Ratings & Reviews:


    Nutritional Facts for Calamari With Herbs and Polenta

    Serving Size: 1 (542 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 401.3
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 2.6 g
    Cholesterol 397.0 mg
    Sodium 101.3 mg
    Total Carbohydrate 30.7 g
    Dietary Fiber 2.8 g
    Sugars 0.4 g
    Protein 29.5 g

    The following items or measurements are not included:

    fresh marjoram

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