Recipe: Rosemary Pancetta Calamari with Parmesan Polenta
Don't get us wrong - we love the classic southern dish of shrimp and grits. But we love, love, love this recipe for an Italian-influenced and elevated spin on that classic pairing. Creamy parmesan polenta is the perfect base for the savory flavors of rosemary and pancetta, and the mild sea flavors of calamari bring the whole thing together. For this recipe, we use calamari tubes and tentacles, but it works equally well without tentacles, or with rings or strips instead of tubes.
This is the perfect fall calamari recipe - comforting, cozy, and filling!
Rosemary and Pancetta Calamari with Parmesan Polenta
Prep time: 5 minutes
Cook time: 50 minutes
Ready in: 55 minutes
● 4 cups low-sodium vegetable broth
● 1 cup cornmeal
● 1 cup grated Parmesan cheese
● 4 tbsp. (1/4 cup) unsalted butter
● Kosher salt
● 2 tsp. olive oil
● 4 oz. pancetta, finely diced
● 2 tbsp. fresh sage leaves
● 1 lbs. The Town Dock Calamari Tubes & Tentacles, thawed
● 1 tsp. minced fresh rosemary
● Pinch crushed red pepper flakes
● 1 lemon, quartered
1. Bring broth to boil in medium saucepan over medium heat. Add cornmeal gradually while whisking constantly. Once cornmeal is fully incorporated and mixture is smooth, remove from heat . Cover and let stand for 45 minutes. Whisk in cheese and butter, and season with salt, to taste.
2. Heat oil in large skillet over medium-high heat. Add pancetta and cook until crisp, stirring occasionally, about 3 minutes. Transfer pancetta to paper-towel-lined plate. Fry sage leaves until crisp, about 1 to 2 minutes. Transfer to paper-towel-lined plate with pancetta. Add calamari, and saute until fully cooked, about 2 to 3 minutes. Stir in rosemary and crushed red pepper. Season with salt, to taste.
3. Serve Tubes & Tentacles with polenta, and garnish with pancetta, fried sage and lemon wedge.