Best 6 Squid With Grilled Polenta And Collard Greens Recipes

GRILLED POLENTA

Steps:

• In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
• Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
• Preheat a grill to medium.
• When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

GRILLED SQUID (CALAMARI)

Steps:

• Gather the ingredients. Put the skewers in a container, cover with water, and soak for at least 30 minutes while you prepare the squid.
• Prepare a high (500 F to 600 F) gas or charcoal grill fire. Rinse the squid under cold running water and pat dry with paper towels.
• Cut the squid bodies lengthwise down one side and open flat.
• Cut the tentacles in half if too large.
• In a bowl, combine the olive oil, lemon juice, salt, and pepper.
• Add the squid bodies and tentacles to the bowl, tossing to evenly coat.
• Thread the squid bodies lengthwise onto skewers so they lie flat.
• Thread the tentacles onto separate skewers.
• Grill, turning once, just until opaque, about 2 minutes.
• Remove the squid from skewers and pile them on a platter.
• Sprinkle with parsley and serve with lemon wedges.

GRILLED COLLARD GREENS

Steps:

• Preheat grill to high heat.
• Bring a large pot of salted water, over medium heat, to a boil.
• Remove the ribs from the collard greens and discard. Put the leaves into the boiling, water, then add the bacon slices and blanch the collard greens for about 2 minutes. Remove the leaves from the water and place into an ice water bath to stop the cooking process.
• Remove the collards from the ice water and stack the leaves flat on top of each other, about 7 to 9 at a time. Put the stacked collards on the grill for 4 minutes per side.
• Transfer the leaves from the grill to a cutting board and roughly chop. Put into a serving bowl and season with salt and pepper, to taste.

SQUID WITH GRILLED POLENTA AND COLLARD GREENS

Steps:

• Clean the squid. Hold the sac with one hand and with the other reach inside and pull away the head and tentacles. With your fingers, scrape away the dark skin on the outside of the sac under cold running water. It will come away easily. Inside the sac is a transparent cartilage that acts as though it is made of plastic. Pull this out and discard it. Thoroughly rinse inside the sac. Cut the tentacles from the head above the eyes. Reserve the tentacles and discard everything else. Cut the squid in rings a quarter of an inch wide. Cut the tentacles in half. Rinse everything several times under cold running water.
• Heat two tablespoons olive oil and gently sautee the onion, 1 clove garlic and pepper flakes until the onion is soft but not brown.
• Add the squid. Add the wine and tomatoes and salt and pepper and cook for 45 minutes, covered, stirring occasionally.
• Meanwhile, boil six cups water in a saucepan and add the polenta. Cook for three minutes, stirring frequently to get rid of all the lumps. Turn into a square or rectangular tin and cool. Preheat grill or broiler.
• After the squid has cooked for 45 minutes, check the sauce. If it is very liquid, continue cooking uncovered for a further 15 minutes. If too dry, add a little water and cook covered.
• Meanwhile, cut the stems from collard greens. Steam leaves five minutes or until wilted. Drain and refresh under cold water. Set aside.
• Turn the polenta out of the tin, cut into slices about 2 by 4 inches, place on foil and broil on each side until lightly browned. While the polenta is browning, heat the remaining olive oil and lightly sautee the remaining garlic. Add the greens and stir-fry for three minutes. Place the squid in a heated serving dish and garnish with parsley or basil. Arrange the greens around the squid and place the polenta slices on top. Serve immediately.

SQUID WITH CHILIES AND GREENS

Steps:

• Separate squids' tentacles from bodies. Slice bodies into rings; cut tentacles in half if large. Rinse, and put in a strainer. Strip greens' leaves from stems; discard thickest stems. Chop, rinse and dry; you want about 4 cups.
• Put oil in a broad, deep skillet over high heat. Add chili and garlic, and stir until they sizzle. Add greens, and cook, stirring, until wilted, 2 minutes. Add squid and a large pinch of salt, and cook, stirring occasionally, until squid gives up its liquid and becomes opaque, about 2 minutes. Taste, and adjust seasoning, adding soy sauce or nam pla if desired. Serve immediately.

POLENTA WITH GARLICKY GREENS-

Steps:

• Cut off and discard bottom 3 inches of Swiss-chard stems.
• Cut remaining stems into 1/2-inch slices; coarsely chop leaves.
• Rinse and dry stems and leaves separately; place in separate bowls.
• In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat about 2 minutes or until garlic is lightly golden, stirring constantly.
• Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.
• Gradually add chard leaves and 1/2 teaspoons.
• salt, stirring until leaves wilt; stir in 1/3 cup water.
• Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.
• Meanwhile, prepare polenta in microwave oven: In 4-quart microwave-safe bowl or casserole, combine cornmeal, 3/4 teaspoons salt, milk, and 4 1/2 ups water.
• Cover and cook on High 12 to 15 minutes, until thickened, stirring once.
• To serve, stir Parmesan into polenta.
• Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.
• Serve with additional Parmesan to sprinkle over each serving if you like.
• Makes 4 main dish servings.
• Note: If you like, polenta can be prepared on top of stove: In 4-quart saucepan, stir 1 teaspoons salt with 2 cups cold milk.
• Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.
• Heat to boiling over high heat, stirring occasionally.
• Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.