Calamaretti in Zimino Con Polenta Alla Griglia

• 3 quarts water
• 3 tablespoons salt
• 1 lb polenta (2 2/3 cups) or 1 lb cornmeal (2 2/3 cups)
• 6 tablespoons butter
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, peeled and minced
• 6 ounces baby calamari, cleaned
• salt and pepper, to taste
• 1 pinch red pepper flakes
• 13 cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons butter
• 5 spinach leaves

1. To make the polenta: Boil the water, add salt and pour in polenta, stirring continuously.
2. Reduce heat to low and cook for about 45 minutes.
3. Stir in 4 tablespoons butter.
4. Grease a jelly roll pan with remaining butter; pour polenta into prepared pan when still hot.
5. When completely cooled, cut into triangles and grill over medium hot heat until golden brown on both sides.
6. For the calamaretti: Heat olive oil in skillet and cook minced garlic until golden.
7. Season the fish and saute on both sides for about 3 minutes or until crisp.
8. Add wine and cook until wine has evaporated, about another 4 minutes.
9. Add butter and stir to incorporate.
10. Melt remaining butter in another skillet and stir in the spinach leaves until wilted.
11. To serve: Place a triangle of polenta on plate.
12. Top each serving with an equal serving of cooked squid and spinach leaves.

water, salt, polenta, butter, extra virgin olive oil, garlic, baby calamari, salt, red pepper, white wine, butter, leaves

Taken from www.food.com/recipe/calamaretti-in-zimino-con-polenta-alla-griglia-395224 (may not work)