Calamari With Herbs and Polenta

Preparation

1. Step 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 freshly ground 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. Step 2

   Cut the squid bodies into ½-inch rings. Cut the tentacles in pieces or leave whole if small. Rinse, pat dry and season with salt and pepper.

3. Step 3

   Heat the olive oil in a 12-inch skillet over high heat until the oil looks wavy. Carefully add the squid (it will spatter) and stir to coat. Add the garlic, red pepper flakes, lemon zest, marjoram and mint and cook, stirring all the while, for 1 minute, until the squid rings have puffed up and look opaque. Add the wine and cook for 1 minute more.

4. Step 4

   Turn off the heat. Add the parsley and scallions and serve immediately with the accumulated pan juices and lemon wedges if desired.