Grilled Calamari with Braised Fennel and Polenta Recipe

Name: Grilled Calamari with Braised Fennel and Polenta Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings freshly ground black pepper; 680 grams cleaned calamari, bodies and tentacles left whole; 397 grams whole plum tomatoes, drained and coarsely chopped; 59 milliliters capers; 79 milliliters dry white wine; 1 large fennel bulb, stalks removed and discarded, bulb cored and cut into 1-by-3-inch pieces; 3 mediums garlic cloves, minced; 0 juice of 2 medium lemons (about; 6 servings kosher salt; 1 medium lemon, cut into 8 wedges, for serving; 2 Tbsps olive oil; 177 milliliters finely grated parmesan cheese (optional); 59 milliliters packed fresh italian parsley leaves, finely chopped; 473 milliliters polenta; 177 milliliters water; 1 medium yellow onion, thinly sliced

Grilled Calamari with Braised Fennel and Polenta Recipe might be just the hor d'oeuvre you are searching for. This recipe makes 6 servings with 453 calories, 29g of protein, and 11g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, olive oil, wine, and a few other things to make it today. It is a good option if you're following a gluten free and pescatarian diet. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 45 minutes.