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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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  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!
    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!!!

  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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