Calamari With Herbs And Polenta

• 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

1. Bring 5 cups salted water to a boil in a small saucepan; whisk in cornmeal until it thickens, about 2 minutes.
2. Reduce heat to low and cook, stirring frequently, 40-45 minutes.
3. Stir in butter, if using, and season with a little pepper.
4. 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.
5. Cut squid bodies into 1/2 inch rings and cut the tentacles into pieces.
6. Rinse squid and wipe dry with paper towels; season with salt and pepper.
7. 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).
8. 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.
9. Add the wine and cook a minute more.
10. Turn heat off and stir in parsley and green onions; serve calamari with polenta, pan juices, and lemon wedges.

polenta, kosher salt, water, cornmeal, butter, fresh ground black pepper, calamari, kosher salt, fresh ground black pepper, olive oil, garlic, red pepper, lemon peel, fresh marjoram, mint, white wine, fresh parsley, green onions, lemon wedge

Taken from www.food.com/recipe/calamari-with-herbs-and-polenta-475537 (may not work)