Total Time
50mins
Prep 5 mins
Cook 45 mins

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

Ingredients Nutrition

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.