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1
Heat the oil in a large frying pan with a tightfitting lid over medium heat until shimmering.
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2
Add the fennel and onion, season with salt and pepper, and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
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3
Add the garlic and cook until fragrant, about 1 minute.
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4
Add the wine and simmer until the alcohol smell cooks off, about 1 minute,
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5
Add the tomatoes, water, and capers along with any brine and stir to combine.
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6
Cover, reduce the heat to medium low, and simmer until the fennel is fork tender and the flavors have melded, about 20 to 25 minutes.
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7
Uncover, and if the sauce is thin, increase the heat to medium high and cook until it reaches your desired consistency.
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8
Taste and season with additional salt and pepper as needed.
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9
Cover and keep warm.
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10
Cook the polenta according to the package directions.
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11
Stir in the Parmesan (if using), salt, and pepper.
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12
Taste and season with additional salt and pepper as needed.
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13
Cover and remove from heat.
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14
Heat a dry grill pan over high heat until smoking, about 5 minutes.
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15
Meanwhile, whisk the parsley, garlic, oil, lemon juice, salt, and pepper together in a large bowl.
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16
Add the calamari and stir to coat.
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17
When the grill pan is hot, place the calamari bodies and tentacles 1 to 2 inches apart in the pan, working in batches as needed.
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18
Cook, turning once, until the bodies are just opaque and grill marks have appeared, about 1 1/2 minutes per side (do not overcook).
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19
Remove to a large plate and repeat with any remaining calamari.
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20
Spoon the polenta into a large rimmed serving plate or bowl.
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21
Top with the braised fennel and calamari and serve with lemon wedges on the side.
