Squid with Creamy Polenta
Tender squid seared until golden and served over silky polenta with garlic, white wine, and a hint of fresh herbs. A classic Northern Italian seafood dish ready in 35 minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb squid, cleaned
- 3 cups whole milk
- ¾ cup polenta (cornmeal)
- 2 tablespoons butter
- 3 cloves garlic cloves, minced
- ½ cup dry white wine
- ¼ cup parmesan cheese, grated
- 2 tablespoons fresh parsley or chives, chopped
- 1 to taste salt and black pepper
Instructions
- 1
Pat the squid dry with paper towels, working gently so the bodies and tentacles don't tear. Cut each squid body crosswise into rings about 1/4-inch thick, like onion rings. Leave tentacles whole.
- 2
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 3
Pour the milk into a medium saucepan and set it over medium heat, stirring occasionally, until small steam bubbles appear at the surface and the milk just begins to smell cooked, about 4 minutes.
- 4
Slowly pour the polenta into the hot milk while whisking constantly with a wire whisk to prevent lumps from forming. Keep whisking for about 1 minute until the mixture looks smooth and uniform.
- 5
Reduce the heat to medium-low and stir with a wooden spoon every 30 seconds for 12 minutes, scraping the bottom and corners to prevent sticking. The polenta is done when it pulls away from the pan's sides and holds a spoon upright.
- 6
Stir 1 tablespoon of butter and the parmesan cheese into the polenta until they disappear completely and the texture is silky. Season with salt and pepper to taste.
- 7
Heat 1 tablespoon of butter in a large skillet over medium-high heat until it stops foaming and the surface shimmers, about 60 seconds.
- 8
Add the minced garlic and stir it into the hot butter constantly for 30 seconds until the kitchen smells strongly of garlic.
- 9
Add the squid rings and tentacles to the skillet in a single layer. Let them cook without stirring for 2 minutes until they turn opaque and slightly firm, then stir and cook for another 1 minute.
- 10
Pour the white wine into the skillet and use a wooden spoon to scrape up the stuck-on brown bits from the bottom. Let the liquid simmer for 2 minutes until the wine smell fades slightly.
- 11
Season the squid with salt and pepper to taste.
- 12
Divide the polenta equally between two shallow bowls, mounding it in the center of each bowl.
- 13
Spoon the squid and pan sauce over the polenta, dividing them evenly.
- 14
Scatter the fresh parsley or chives over the top of each bowl.
Tools you’ll need
- cutting board
- sharp knife
- paper towels
- medium saucepan
- wire whisk
- wooden spoon
- large skillet (12-inch)
- two shallow bowls or wide plates
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