Grilled Calamari with Braised Fennel and Polenta

Ingredients

• 1 medium lemon, cut into 8 wedges, for serving
• 1 ½ pounds cleaned calamari, bodies and tentacles left whole
• ½ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• Juice of 2 medium lemons (about ¼ cup)
• 3 tablespoons olive oil
• 4 medium garlic cloves, minced
• + 18 more ingredients
• • ¼ cup packed fresh Italian parsley leaves, finely chopped
  • For the calamari::
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons kosher salt
  • ¾ cup finely grated Parmesan cheese (optional)
  • 2 cups polenta
  • For the polenta::
  • ¼ cup capers
  • ¾ cup water
  • 1 (14-½-ounce) can whole plum tomatoes, drained and coarsely chopped
  • ¹/₃ cup dry white wine
  • 3 medium garlic cloves, minced
  • Freshly ground black pepper
  • Kosher salt
  • 1 medium yellow onion, thinly sliced
  • 1 large fennel bulb, stalks removed and discarded, bulb cored and cut into 1-by-3-inch pieces
  • 2 tablespoons olive oil
  • For the braised fennel::

For the braised fennel: Heat the oil in a large frying pan with a tightfitting lid over medium heat until shimmering. Add the fennel and onion, season with salt and pepper, and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic and cook until f...

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