Calamari with Herbs and Polenta

Ingredients

• 1 1/2 pounds Vital Choice calamari (squid), frozen or thawed
• 4 tablespoons Vital Choice extra virgin olive oil
• 1 cup cornmeal
• 2 tablespoons butter (optional)
• 3 to 4 garlic cloves, minced
• 1/8 teaspoon organic paprika or cayenne pepper, or more to taste
• 1/2 teaspoon grated lemon zest
• 1 tablespoon chopped oregano
• 2 tablespoons chopped basil
• Splash of white wine, about 2 tablespoons
• 1/2 cup chopped parsley
• 3 tablespoons chopped scallions
• Sea salt and pepper, to taste
• Lemon wedges (optional)

Instructions

1. 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 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.
2. Prepare calamari rings and tentacles: Cut the tentacles in pieces or leave whole if small. Rinse the rings and tentacles, pat dry and season with salt and pepper.
3. Heat the olive oil in a 12-inch skillet over high heat until the oil looks wavy. Carefully add the calamari (it will spatter) and stir to coat.
4. Add the garlic, red pepper flakes, lemon zest, oregano and basil and cook, stirring all the while, for 1 minute, until the squid rings have puffed up and look opaque. (It may take 2 minutes if you use frozen calamari.) Add the wine and cook for 1 minute more.
5. Turn off heat. Add the parsley and scallions and serve immediately with the accumulated pan juices and lemon wedges if desired.