Calamaretti in Zimino Con Polenta Alla Griglia

Name: Calamaretti in Zimino Con Polenta Alla Griglia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts water; 3 tablespoons salt; 1 lb polenta (2 2/3 cups) or 1 lb cornmeal (2 2/3 cups); 6 tablespoons butter; 3 tablespoons extra virgin olive oil; 2 garlic cloves, peeled and minced; 6 ounces baby calamari, cleaned; salt and pepper, to taste; 1 pinch red pepper flakes; ⅓ cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc); 2 tablespoons butter; 5 spinach leaves

Servings: persons

3 quarts water
3 tablespoons salt
1 lb polenta (2 2/3 cups) or 1 lb cornmeal (2 2/3 cups)
6 tablespoons butter
3 tablespoons extra virgin olive oil
2 garlic cloves, peeled and minced
6 ounces baby calamari, cleaned
salt and pepper, to taste
1 pinch red pepper flakes
⅓ cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
2 tablespoons butter
5 spinach leaves

1
To make the polenta: Boil the water, add salt and pour in polenta, stirring continuously.
2
Reduce heat to low and cook for about 45 minutes.
3
Stir in 4 tablespoons butter.
4
Grease a jelly roll pan with remaining butter; pour polenta into prepared pan when still hot.
5
When completely cooled, cut into triangles and grill over medium hot heat until golden brown on both sides.
6
For the calamaretti: Heat olive oil in skillet and cook minced garlic until golden.
7
Season the fish and saute on both sides for about 3 minutes or until crisp.
8
Add wine and cook until wine has evaporated, about another 4 minutes.
9
Add butter and stir to incorporate.
10
Melt remaining butter in another skillet and stir in the spinach leaves until wilted.
11
To serve: Place a triangle of polenta on plate.
12
Top each serving with an equal serving of cooked squid and spinach leaves.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 quarts water, 3 tablespoons salt, 1 lb polenta (2 2/3 cups) or 1 lb cornmeal (2 2/3 cups), 6 tablespoons butter, and more.

Yes, Calamaretti in Zimino Con Polenta Alla Griglia falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!