Authentic home cooking from Italy, with US measurements. 
Seafood Polenta with Stewed Calamari
We often pair polenta with meat, vegetables, cheese, or even legumes (like Tuscan farinata, which I’ll share my version of soon)... but maybe less so with seafood sauces, even though I think it works so well! 😍 When I saw my friend @Veronica Girgenti’s “Calamarata,” the combination felt natural and immediate: that’s how this fragrant dish was born, and it truly won us over—we’ll definitely make it again! 🤩
Seafood Polenta with Stewed Calamari
We often pair polenta with meat, vegetables, cheese, or even legumes (like Tuscan farinata, which I’ll share my version of soon)... but maybe less so with seafood sauces, even though I think it works so well! 😍 When I saw my friend @Veronica Girgenti’s “Calamarata,” the combination felt natural and immediate: that’s how this fragrant dish was born, and it truly won us over—we’ll definitely make it again! 🤩
Open in Cookpad AppSteps
- 1
Make the polenta by slowly pouring the cornmeal into boiling, lightly salted water while stirring, until it’s cooked and thickened. If using instant polenta, follow the package instructions.
- 2
While the polenta cooks, prepare the stew. Heat the extra-virgin olive oil in a pot (preferably earthenware) and sauté the peeled and finely chopped garlic clove.
- 3
When the garlic is just golden, add the strained datterini tomato purée, white wine, water, and most of the chopped fresh parsley (reserve about a teaspoon). Season with salt and cook for 10–15 minutes.
- 4
Add the calamari rings and, once it returns to a boil, continue cooking for another 15 minutes.
- 5
Divide the polenta among plates, top with the calamari stew, sprinkle with the reserved parsley, drizzle with extra-virgin olive oil, and serve.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
