Calamari With Herbs and Polenta

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