Calamaretti in Zimino Con Polenta Alla Griglia

Ingredients

Polenta

• 3 quarts water
• 3 tablespoons salt
• 1 lb polenta or cornmeal (2 2/3 cups)
• 6 tablespoons butter

Calamaretti

• 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
• 1/3 cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons butter
• 5 spinach leaves

Directions

1. 1

   To make the polenta: Boil the water, add salt and pour in polenta, stirring continuously.

2. 2

   Reduce heat to low and cook for about 45 minutes.

3. 3

   Stir in 4 tablespoons butter.

4. 4

   Grease a jelly roll pan with remaining butter; pour polenta into prepared pan when still hot.

5. 5

   When completely cooled, cut into triangles and grill over medium hot heat until golden brown on both sides.

6. 6

   For the calamaretti: Heat olive oil in skillet and cook minced garlic until golden.

7. 7

   Season the fish and saute on both sides for about 3 minutes or until crisp.

8. 8

   Add wine and cook until wine has evaporated, about another 4 minutes.

9. 9

   Add butter and stir to incorporate.

10. 10

    Melt remaining butter in another skillet and stir in the spinach leaves until wilted.

11. 11

    To serve: Place a triangle of polenta on plate.

12. 12

    Top each serving with an equal serving of cooked squid and spinach leaves.