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: Salt to taste; 1 cup cornmeal; 2 tablespoons butter, optional; Freshly ground black pepper; 1 1/2 pounds cleaned squid; Salt and pepper; 4 tablespoons olive oil; 3 to 4 garlic cloves, minced; ⅛ teaspoon red pepper flakes, or more to taste; 1/2 teaspoon grated lemon zest; 1 tablespoon chopped marjoram; 2 tablespoons chopped mint; A splash of white wine, about 2 tablespoons; 1/2 cup chopped parsley; 3 tablespoons chopped scallions; Lemon wedges, optional

Servings: persons

Salt to taste
1 cup cornmeal
2 tablespoons butter, optional
Freshly ground black pepper
1 1/2 pounds cleaned squid
Salt and pepper
4 tablespoons olive oil
3 to 4 garlic cloves, minced
⅛ teaspoon red pepper flakes, or more to taste
1/2 teaspoon grated lemon zest
1 tablespoon chopped marjoram
2 tablespoons chopped mint
A splash of white wine, about 2 tablespoons
1/2 cup chopped parsley
3 tablespoons chopped scallions
Lemon wedges, optional

1
Cook the polenta.
2
Bring 5 cups salted water to a boil in a small pot.
3
Pour in the cornmeal, stirring with a whisk or wooden spoon until it thickens, about 2 minutes.
4
Turn the flame to low and cook for 40 to 45 minutes, stirring frequently.
5
Stir in 2 tablespoons butter, if using, and a little freshly ground pepper.
6
Serve warm from the pot.
7
Or pour into a pan, allow to firm up and cut into wedges.
8
Reheat for 10 minutes in a 400-degree oven.
9
Cut the squid bodies into 1/2-inch rings.
10
Cut the tentacles in pieces or leave whole if small.
11
Rinse, pat dry and season with salt and pepper.
12
Heat the olive oil in a 12-inch skillet over high heat until the oil looks wavy.
13
Carefully add the squid (it will spatter) and stir to coat.
14
Add the garlic, red pepper flakes, lemon zest, marjoram and mint and cook, stirring all the while, for 1 minute, until the squid rings have puffed up and look opaque.
15
Add the wine and cook for 1 minute more.
16
Turn off the heat.
17
Add the parsley and scallions and serve immediately with the accumulated pan juices and lemon wedges if desired.

357

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 16 ingredients. The key ingredients include: Salt to taste, 1 cup cornmeal, 2 tablespoons butter, optional, Freshly ground black pepper, 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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