Grilled Calamari with Braised Fennel and Polenta

Grilled Calamari with Braised Fennel and Polenta
Photo by www.chow.com

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...

View full recipe at Chow

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