Calamari With Herbs and Polenta
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Polenta
- kosher salt
- 1182.95 ml water
- 236.59 ml cornmeal
- 29.58 ml butter (optional)
- fresh ground black pepper
-
Calamari
- 680.38 g squid, cleaned
- kosher salt
- fresh ground black pepper
- 59.16 ml olive oil
- 3-4 garlic cloves, minced
- 0.61 ml crushed red pepper flakes
- 2.46 ml lemon peel, grated
- 14.79 ml fresh marjoram, chopped
- 29.58 ml of fresh mint, chopped
- 29.58 ml dry white wine
- 118.29 ml fresh parsley, chopped
- 44.37 ml green onions, chopped
- lemon wedge, optional for serving
directions
- Bring 5 cups salted water to a boil in a small saucepan; whisk in cornmeal until it thickens, about 2 minutes.
- Reduce heat to low and cook, stirring frequently, 40-45 minutes.
- Stir in butter, if using, and season with a little pepper.
- 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.
- Cut squid bodies into 1/2 inch rings and cut the tentacles into pieces.
- Rinse squid and wipe dry with paper towels; season with salt and pepper.
- 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).
- 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.
- Add the wine and cook a minute more.
- Turn heat off and stir in parsley and green onions; serve calamari with polenta, pan juices, and lemon wedges.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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