Calamari With Herbs And Polenta Recipe

Name: Calamari With Herbs And Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Polenta; kosher salt; 5 cups water; 1 cup cornmeal; 2 tablespoons butter (optional); fresh ground black pepper; Calamari; 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 of fresh mint, chopped; 2 tablespoons dry white wine; 1/2 cup fresh parsley, chopped; 3 tablespoons green onions, chopped; lemon wedge, optional for serving

Servings: persons

Polenta
kosher salt
5 cups water
1 cup cornmeal
2 tablespoons butter (optional)
fresh ground black pepper
Calamari
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 of fresh mint, chopped
2 tablespoons dry white wine
1/2 cup fresh parsley, chopped
3 tablespoons green onions, chopped
lemon wedge, optional for serving

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

362

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 20 ingredients. The key ingredients include: Polenta, kosher salt, 5 cups water, 1 cup cornmeal, and more.

Yes, Calamari With Herbs And Polenta 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.

Calamari With Herbs And Polenta

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