The calamari is lightly sauteed in oil and the polenta is made from scratch.
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Units: US | Metric
- 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
- 1Bring 5 cups salted water to a boil in a small saucepan; whisk in cornmeal until it thickens, about 2 minutes.
- 2Reduce heat to low and cook, stirring frequently, 40-45 minutes.
- 3Stir in butter, if using, and season with a little pepper.
- 4Serve 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.
- 5Cut squid bodies into 1/2 inch rings and cut the tentacles into pieces.
- 6Rinse squid and wipe dry with paper towels; season with salt and pepper.
- 7Heat 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).
- 8Quickly 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.
- 9Add the wine and cook a minute more.
- 10Turn heat off and stir in parsley and green onions; serve calamari with polenta, pan juices, and lemon wedges.
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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: