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Grilled Calamari with Braised Fennel and Polenta Recipe


Grilled Calamari with Braised Fennel and Polenta  Recipe Recipe

Ingredients:
  • 2 tablespoons olive oil
  • 1 large fennel bulb, stalks removed and discarded, bulb cored and cut into 1-by-3-inch pieces
  • 1 medium yellow onion, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 3 medium garlic cloves, minced
  • 1/3 cup dry white wine
  • 1 (14-1/2-ounce) can whole plum tomatoes, drained and coarsely chopped
  • 3/4 cup water
  • 1/4 cup capers
  • 2 cups polenta
  • 3/4 cup finely grated Parmesan cheese (optional)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup packed fresh Italian parsley leaves, finely chopped
  • 4 medium garlic cloves, minced
  • 3 tablespoons olive oil
  • Juice of 2 medium lemons (about 1/4 cup)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds cleaned calamari, bodies and tentacles left whole
  • 1 medium lemon, cut into 8 wedges, for serving
Directions:
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