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Chimichurri Calamari and Polenta: Quick and Easy!

November 4, 2012 by Joan Nova in Italian, Recipe Development, Sauce, South American | 13 Comments

Looking for something quick and different? This dish may be  for you. All 3 components take no more than a couple of moments each so you can literally have dinner on the table in less than 10 minutes!

I guess I’d classify this as South American since the ingredient that pulls it all together is the chimichurri sauce which is popular in Argentina as an accompaniment to grilled meats.

I used frozen calamari rings (they’re really good). The brand I have is Fisherman’s Pride which is packaged in a see-through bag and can be found with frozen seafood in your supermarket. I took the chance when I spotted them and wasn’t disappointed (see calamari and vermicelli stoup). Up till recently, I always used fresh calamari, but this is a nice ‘go to’ for your freezer compartment.

Chimichurri is a blend of parsley, olive oil, splash of vinegar, squeeze of lemon, salt and red chili flakes. I coated the calmari with the sauce and flash sauteed.

The polenta was made by cooking corn meal in chicken broth until absorbed. It was finished with some parmesan and a pat of butter.

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NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

13 Comments

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  1. You can imagine..I saw chimichurri and I clicked !
    Great idea….I had never thought of that..
    Buying fresh calamari on Wednesday (market day in my neighbourhood!
    Thanks!
    Cristina, from BA to Paris recently posted..Apologies !!!My Profile

  2. sippitysup says:

    Was the wine South American? Perhaps a crisp Mendoza SB? GREG
    sippitysup recently posted..My Version of MessHall’s Hog Chop with Cheddar Cheese Grits and Tabasco ButterMy Profile

  3. I think I could eat chimichurri with ice cream, I love it that much. This looks great. Again, I might not have thought of the polenta…You always stretch the limits and I absolutely love and admire that.
    Flavors of the Sun recently posted..Day of the Dead: The AltarsMy Profile

    • Joan says:

      I started out with the idea to make chimichurri rice and then remembered I had some corn meal from something else, so I went in that direction for something different and used the chimichurri for the calamari. It worked well.

  4. I can have chimi every day. As a matter of fact I am grilling some steaks today and making my own. If it’s the same wine I had with you…its excellent.

    Great plating Joan…
    Platanos Mangoes & Me! recently posted..STUFFED CABBAGE – REPOLLO RELLENOMy Profile

  5. what kind of wine did you serve there??

  6. Love chimichurri and don’t make it enough to do it without a recipe – and with calamari and polenta – YUM!!!
    :)
    V

  7. Trix says:

    Polenta is one of my favorite things in the world, and I must say this is a totally fresh and fun pairing!!
    Trix recently posted..Cheddar Cheese Soup with Haricots Verts, Mushrooms, & Cronions; A Green Bean Casserole MakeoverMy Profile

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