Calamari With Herbs And Polenta - cooking recipe

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

Preparation

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.