Rosemary Pancetta Calamari with Polenta

Ingredients

1 lb. The Town Dock Calamari Tubes & Tentacles, thawed

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 tsp. minced fresh rosemary

Pinch crushed red pepper flakes

1 lemon, quartered

Preparation

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 Tubes & Tentacles, 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.