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Sautéed Calamari

Firm Polenta, Burnt Lemon, Fennel, Basil Vinaigrette

Ingredients for Polenta

6 Cups Milk
2 Tablespoons unsalted butter
1 ½ Teaspoons dried thyme
1 Teaspoon salt
2 ½ cups medium or coarse ground yellow cornmeal

Directions

  • Mix all ingredients except for the polenta and bring to a simmer.
  • Slowly add polenta and mix until the mixture starts to thicken (3-4 mins).
  • Grease a baking sheet, pour on the polenta and let cool.
  • Once cool, cut the desired shape for the cake and grill.

Ingredients for Calamari

1 Pound squid, cleaned, cut into 3/4-inch-thick rings, tentacles left whole
1 Tablespoon Canola oil
1ea Fennel bulb julienne
1 Tablespoon coarsely chopped Italian parsley leaves
Salt
Freshly ground black pepper
1 lemon, cut into wedges

Directions

  • Preheat a pan to white hot and oil is smoking.
  • Add a lemon wedge to hot oil and let burn on the pan.
  • Add the calamari in small batches cooking for a short period of time.
  • Add the fennel and let cook for 1 minute

Ingredients for Basil Vinaigrette

1 Cup fresh basil
1 Teaspoon Dijon mustard
½ Teaspoon red onion
1 Tablespoon sugar
¼ Cup white wine vin
¾ Cup olive oil
Salt

Directions

  • Add all ingredients to a food processor except for oil.
  • Start the food processor and slowly drizzle in the oil.
  • Season to taste.

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