Calamari With Herbs And Polenta Food

CALAMARI WITH HERBS AND POLENTA

Steps:

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

SHRIMP-STUFFED CALAMARI WITH POLENTA

Steps:

• Prepare the calamari: Rinse the bodies and set aside. Dice the tentacles and the shrimp into 1/4-to-1/2-inch pieces. Beat the egg in a large bowl. Add the diced calamari tentacles and shrimp, the breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies and garlic. Add 3 tablespoons olive oil, 3/4 teaspoon salt, and pepper to taste and mix until combined.
• Using your fingers, stuff each calamari body about two-thirds full with the shrimp-breadcrumb mixture and close with a toothpick. Heat the remaining 3 tablespoons olive oil in a wide pot over medium-high heat. Sear the calamari in batches until browned and opaque on both sides, 8 to 10 minutes, and transfer to a plate.
• Make the sauce: Lower the heat, add the garlic and red pepper flakes to the pot and cook, stirring, 1 to 2 minutes. Season with salt, then add the wine and scrape up any browned bits from the pot. Boil until the wine is almost evaporated, then crush the tomatoes into the pot with your hands and add the juices. Add 1 cup water, 3/4 teaspoon salt and the basil stalks. Arrange the calamari in a single layer in the pot. Bring to a simmer, cover and cook until the calamari are tender, about 40 minutes. Uncover and cook until the sauce thickens, 10 to 15 more minutes.
• Meanwhile, make the polenta: Place 4 1/2 cups cold water in a separate pot over low heat. Add 2 tablespoons olive oil, 1 teaspoon salt and the bay leaf. Whisk in the polenta in a slow, steady stream, then increase the heat to medium and bring to a boil, whisking frequently. Reduce the heat and cook at a bare simmer, stirring with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes. Remove from the heat and stir in the butter and cheese.
• Divide the polenta among shallow bowls. Discard the toothpicks and place the calamari on top of the polenta. Remove the basil stalks and spoon the sauce over the dish. Garnish with the chopped basil and more parmesan.

POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE

Steps:

• Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
• *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.

HERBED POLENTA

Steps:

• Bring four-and-a-half cups of stock to a simmer in a heavy saucepan. Add the cornmeal very slowly, stirring constantly. The easiest way to add the cornmeal is to take handfuls of it and allow a very fine stream to pour from your slightly open fist. When all the cornmeal has been added continue cooking the mixture, stirring from time to time, for another 15 minutes.
• Season to taste with salt and pepper and stir in the butter and herbs. Serve at once. The polenta can be held for up to about 20 minutes if you add the additional half-cup of stock and cover it. Reheat it gently, stirring constantly, then serve.
• Serve with a generous dusting of the Parmesan cheese.

CALAMARI WITH HERBS AND POLENTA

Steps:

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

POLENTA WITH HERBS

Steps:

• In a medium saucepan, over medium-low heat, the heat the oil with the garlic, and cook until softened, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the broth and milk, and bring to a boil over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not all grainy, about 30 minutes. Remove the polenta from the heat and stir the cheese, butter, and the herbs. Serve.

CALAMARI WITH VERMICELLI, LEMON, AND HERBS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat a large saute pan over medium and toast vermicelli until light brown and fragrant, about 3 minutes. Transfer vermicelli from pan to the boiling water and cook until al dente, 3 to 4 minutes. Drain and set aside.
• Return saute pan to stovetop. Heat oil over medium. Add onion, jalapeno, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, 3 to 5 minutes.
• Increase heat to medium-high and add calamari, ghee, and ground mustard seeds. Cook, stirring occasionally, until calamari is white and tender, 3 to 4 minutes.
• Reduce heat to low and add lemon juice and cooked vermicelli to the pan. Season with salt and pepper and stir to combine. Add parsley and mint, then serve with lemon wedges.

HERBED POLENTA

Steps:

• Bring small pot of water to boil.
• Add herbs and blanch 5 seconds.
• Drain.
• Refresh under cold water and drain.
• Place herbs and oil in blender and puree. Cover; chill.
• (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
• Cook until thickened, stirring often, about 5 minutes.
• Add cream.
• Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS

Steps:

• Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
• Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
• Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.