Calamaretti in Zimino Con Polenta Alla Griglia Recipe

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.

No additional tips available.

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

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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.

Calamaretti in Zimino Con Polenta Alla Griglia

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