Best 10 Calamari With Herbs And Polenta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a delectable and flavorful seafood dish that is sure to impress your taste buds? Calamari with herbs and polenta checks all the boxes! This Mediterranean-style dish combines tender calamari, aromatic herbs, and creamy polenta for a satisfying and memorable meal. Whether you're a seasoned chef or a home cook looking to try something new, this recipe is sure to delight. With its vibrant flavors and easy-to-follow instructions, it's the perfect choice for a weeknight dinner or a special occasion. So, let's dive in and explore the culinary journey that awaits you with this tantalizing dish!

Here are our top 10 tried and tested recipes!

CALAMARI WITH HERBS AND POLENTA



Calamari With Herbs and Polenta image

Provided by David Tanis

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

Salt to taste
1 cup cornmeal
2 tablespoons butter, optional
Freshly ground black pepper
1 1/2 pounds cleaned squid
Salt and pepper
4 tablespoons olive oil
3 to 4 garlic cloves, minced
1/8 teaspoon red pepper flakes, or more to taste
1/2 teaspoon grated lemon zest
1 tablespoon chopped marjoram
2 tablespoons chopped mint
A splash of white wine, about 2 tablespoons
1/2 cup chopped parsley
3 tablespoons chopped scallions
Lemon wedges, optional

Steps:

  • Cook the polenta. Bring 5 cups salted water to a boil in a small pot. Pour in the cornmeal, stirring with a whisk or wooden spoon until it thickens, about 2 minutes. Turn the flame to low and cook for 40 to 45 minutes, stirring frequently. Stir in 2 tablespoons butter, if using, and a little freshly ground pepper. Serve warm from the pot. Or pour into a pan, allow to firm up and cut into wedges. Reheat for 10 minutes in a 400-degree oven.
  • Cut the squid bodies into 1/2-inch rings. Cut the tentacles in pieces or leave whole if small. Rinse, pat dry and season with salt and pepper.
  • Heat the olive oil in a 12-inch skillet over high heat until the oil looks wavy. Carefully add the squid (it will spatter) and stir to coat. Add the garlic, red pepper flakes, lemon zest, marjoram and mint and cook, stirring all the while, for 1 minute, until the squid rings have puffed up and look opaque. Add the wine and cook for 1 minute more.
  • Turn off the heat. Add the parsley and scallions and serve immediately with the accumulated pan juices and lemon wedges if desired.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 13 grams, Carbohydrate 40 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 613 milligrams, Sugar 1 gram

HERBY POLENTA WITH CORN, EGGS AND FETA



Herby Polenta With Corn, Eggs and Feta image

Cooking polenta in the oven has turned out to be quite a game-changer for me, and completely contradicts the belief that polenta needs to consistently be attended to. Do try to find coarse cornmeal here rather than the quick-cooking kind, as that style of polenta simply won't yield the same smooth and creamy result that you're looking for. You can also swap out the chicken stock for vegetable stock or water if you're looking for a vegetarian alternative. I like to serve this as a midday brunch with a zesty green salad, as it's hearty enough to keep you going until dinner.

Provided by Yotam Ottolenghi

Categories     casseroles, grains and rice, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

9 ounces/255 grams frozen corn kernels (about 2 cups), defrosted
7 ounces/200 grams baby spinach (about 10 lightly packed cups), roughly torn or sliced
1 cup/150 grams coarse cornmeal
1 packed cup/50 grams finely grated Parmesan
5 scallions (spring onions), thinly sliced, 2 tablespoons reserved for garnish
1/4 cup/20 grams roughly chopped fresh cilantro (coriander), plus 1 tablespoon finely chopped and reserved for garnish
3 tablespoons roughly chopped flat-leaf parsley
3 tablespoons roughly chopped fresh dill
4 garlic cloves, finely chopped
Salt and black pepper
2 1/4 cups/530 milliliters whole milk
2 cups/475 milliliters chicken stock
3 tablespoons/40 grams unsalted butter, cut into cubes
5 ounces/140 grams Greek feta, roughly crumbled (about 1 cup)
8 medium eggs, at room temperature
2 tablespoons olive oil
1/2 teaspoon red-pepper flakes

Steps:

  • Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius.
  • Add the corn to a food processor and pulse once or twice, just until roughly chopped. Transfer corn to a large bowl and add the spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
  • Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk - it should be quite smooth and not completely set - then stir in half the feta. Increase the oven temperature to 425 degrees Fahrenheit/220 degrees Celsius.
  • Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
  • Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. Serve directly from the pan.

POLENTA WITH FRESH HERBS AND WHITE CHEDDAR CHEESE



Polenta with Fresh Herbs and White Cheddar Cheese image

Categories     Cheese     Herb     Cheddar     Cornmeal     Fall     Healthy     Bon Appétit

Yield Makes 6 side-dish servings

Number Of Ingredients 8

6 2/3 cups canned low-salt chicken broth
2 teaspoons minced fresh marjoram
2 teaspoons minced fresh thyme
2 teaspoons minced fresh sage
1 garlic clove, minced
1 teaspoon salt
1 2/3 cups polenta (coarse cornmeal)*
1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)

Steps:

  • Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes. Add cheese; stir until cheese melts. Season with salt and pepper and serve.
  • *If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.

HERBED POLENTA



Herbed Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

CALAMARI WITH HERBS AND POLENTA



Calamari With Herbs and Polenta image

Make and share this Calamari With Herbs and Polenta recipe from Food.com.

Provided by threeovens

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

kosher salt
5 cups water
1 cup cornmeal
2 tablespoons butter (optional)
fresh ground black pepper
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

Steps:

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

Nutrition Facts : Calories 401.4, Fat 17.1, SaturatedFat 2.6, Cholesterol 397, Sodium 101.4, Carbohydrate 30.7, Fiber 2.9, Sugar 0.5, Protein 29.6

POLENTA WITH HERBS



Polenta with Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
2 1/2 cups chicken broth, homemade or low-sodium canned
2 1/2 cups whole milk
1 cup stone-ground cornmeal
1 teaspoon kosher salt
1/2 cup freshly grated Parmesan or a combination of Pecorino and Parmesan
3 tablespoons unsalted butter
1 1/2 tablespoons finely chopped flat-leaf parsley leaves
1 tablespoon finely sliced chives or finely chopped basil

Steps:

  • In a medium saucepan, over medium-low heat, the heat the oil with the garlic, and cook until softened, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the broth and milk, and bring to a boil over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not all grainy, about 30 minutes. Remove the polenta from the heat and stir the cheese, butter, and the herbs. Serve.

HERBED POLENTA



Herbed Polenta image

Make and share this Herbed Polenta recipe from Food.com.

Provided by Jacques Lorrain

Categories     European

Yield 4 serving(s)

Number Of Ingredients 7

1 cup assorted fresh herb leaves (such as mint, tarragon, parsley and basil)
1/4 cup corn oil
2 tablespoons corn oil
3 1/4 cups water
1 cup yellow cornmeal
1/3 cup whipping cream
to taste cayenne pepper

Steps:

  • Bring small pot of water to boil.
  • Add herbs and blanch 5 seconds.
  • Drain.
  • Refresh under cold water and drain.
  • Place herbs and oil in blender and puree. Cover; chill.
  • (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.
  • Cook until thickened, stirring often, about 5 minutes.
  • Add cream.
  • Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts

Nutrition Facts : Calories 328.1, Fat 24.5, SaturatedFat 6.8, Cholesterol 27.1, Sodium 38, Carbohydrate 25.6, Fiber 3, Sugar 0.4, Protein 3.6

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS



Creamy Baked Polenta with Herbs and Green Onions image

Categories     Milk/Cream     Onion     Side     Bake     Vegetarian     New Year's Eve     Parmesan     Cornmeal     Winter     Thyme     Parsley     Monterey Jack     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

6 cups water
1 1/2 cups polenta (coarse cornmeal) or yellow cornmeal
2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
4 green onions, thinly sliced
3 tablespoons minced fresh Italian parsley
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
3/4 cup grated dry Jack cheese or freshly grated Parmesan cheese
1 teaspoon grated lemon peel

Steps:

  • Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
  • Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
  • Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.

CALAMARI WITH VERMICELLI, LEMON, AND HERBS



Calamari with Vermicelli, Lemon, and Herbs image

We love the combination of tender sauteed squid and crispy toasted vermicelli in this quick dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

Kosher salt and freshly ground pepper
1 cup broken vermicelli
2 tablespoons extra-virgin olive oil
1 small red onion, finely chopped
1/2 jalapeno chile, seeded and minced
2 cloves garlic, thinly sliced
1/2 pound small calamari, cleaned, cut into 1/2-inch-thick rings, and tentacles halved lengthwise
2 to 3 tablespoons ghee
2 teaspoons yellow mustard seeds, toasted and ground
Juice of 1/2 lemon, plus lemon wedges for serving
1 cup fresh flat-leaf parsley, roughly chopped
1/2 cup fresh mint, roughly chopped

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, heat a large saute pan over medium and toast vermicelli until light brown and fragrant, about 3 minutes. Transfer vermicelli from pan to the boiling water and cook until al dente, 3 to 4 minutes. Drain and set aside.
  • Return saute pan to stovetop. Heat oil over medium. Add onion, jalapeno, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, 3 to 5 minutes.
  • Increase heat to medium-high and add calamari, ghee, and ground mustard seeds. Cook, stirring occasionally, until calamari is white and tender, 3 to 4 minutes.
  • Reduce heat to low and add lemon juice and cooked vermicelli to the pan. Season with salt and pepper and stir to combine. Add parsley and mint, then serve with lemon wedges.

CREAMY POLENTA FOR STUFFED CALAMARI



Creamy Polenta for Stuffed Calamari image

This recipe for creamy polenta is a wonderful complement to Stuffed Calamari.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

5 cups milk
1 cup coarse grain polenta
1/4 cup freshly grated Parmesan cheese
2 tablespoons heavy cream
1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper

Steps:

  • In a large, deep saucepan bring milk to a boil over medium-high heat. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.

Tips:

  • Clean the calamari properly: Make sure to remove the ink sac, beak, and any remaining viscera from the calamari before cooking. This will ensure that the calamari is tender and flavorful.
  • Use fresh ingredients: The fresher the ingredients, the better the dish will taste. Look for plump, firm calamari with bright, clear eyes.
  • Don't overcook the calamari: Calamari cooks very quickly, so it's important to not overcook it. Otherwise, it will become tough and rubbery.
  • Serve the calamari with a flavorful sauce: Calamari is a versatile ingredient that can be served with a variety of sauces. Some popular options include marinara sauce, pesto sauce, or a simple lemon-butter sauce.
  • Experiment with different cooking methods: Calamari can be cooked in a variety of ways, including frying, grilling, baking, and sautéing. Try different methods to find the one that you like best.

Conclusion:

Calamari is a delicious and versatile seafood that can be enjoyed in a variety of ways. Whether you're looking for a quick and easy appetizer or a more elaborate main course, there's a calamari recipe out there to suit your needs. So next time you're looking for something new to try, give calamari a try. You won't be disappointed!

Related Topics