0.0 – 0 reviews • Grain Recipes
| Level: |
Intermediate |
| Total: |
2 hr 15 min |
| Active: |
1 hr 30 min |
| Yield: |
4 servings |
| Level: |
Intermediate |
| Total: |
2 hr 15 min |
| Active: |
1 hr 30 min |
| Yield: |
4 servings |
Ingredients
- Deselect All
- 6 cups beef broth, plus additional if needed
- 2 1/2 cups polenta
- 1/2 cup (8 tablespoons) unsalted butter
- 1 teaspoon red pepper flakes
- 1 to 2 teaspoons kosher salt
- 1 to 2 teaspoons ground black pepper
- 1 1/2 cups heavy whipping cream, plus additional if needed
- 3/4 cup grated Parmesan
- 2 heads roasted garlic
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh parsley leaves
- 1/2 to 1 teaspoon kosher salt
- 1/2 to 1 teaspoon ground black pepper
- 1/2 to 1 teaspoon red pepper flakes
- 5 to 6 cloves garlic, minced
- 3 to 4 sprigs fresh thyme, leaves stripped from stems
- Juice of 3 lemons, or more as desired
- 1 shallot, minced
- 2 to 3 pounds squid, whole and rings
- 1/4 cup duck fat
- 5 to 6 garlic cloves, minced
- 1 shallot, minced
- 5 to 6 sprigs fresh thyme
- 30 rainbow carrots
- Kosher salt and ground black pepper
- Red pepper flakes, to taste
- 1/2 to 3/4 cup sherry
- 1 1/2 cups ghee
- 3/4 to 1 cup Marsala wine
- 1/4 cup fresh parsley leaves
- 1/2 teaspoon red pepper flakes
- 4 to 8 cloves garlic
- 3 to 4 sprigs fresh thyme
- 1 shallot, diced
- Kosher salt and ground black pepper
Instructions
- For the polenta: Bring broth to a low boil. Slowly whisk in polenta until blended. Reduce heat and continue to stir until thickened, 3 to 5 minutes. Add butter, red pepper flakes and 1 teaspoon each salt and pepper. Stir. Add heavy cream and grated Parm. Stir.
- Finely chop the roasted garlic and stir into the polenta. Season to taste with additional salt, broth and heavy cream. Set aside.
- For the squid: Combine the olive oil, parsley, salt, pepper, red pepper, garlic, thyme, lemon juice and shallots in a food processor and process. Pour the marinade over the squid and toss well, then let stand at room temperature 10 to 15 minutes.
- Transfer to a preheated grill pan and cook, turning occasionally, until tender with a slight char, 12 to 15 minutes. Toss with more lemon juice and salt, as desired.
- For the carrots: Add the duck fat, garlic, shallot and thyme to a cast-iron skillet preheated over medium heat and let it all brown, stirring occasionally, about 7 minutes. Add carrots to the pan and add generous salt, pepper and red pepper flakes. Cook, stirring every few minutes, 8 to 10 minutes.
- Deglaze the pan, a few teaspoons at a time, with the dry sherry. Continue to cook until tender, an additional 5 to 10 minutes, then add more salt and pepper to taste. Halve carrots lengthwise.
- For the ghee Marsala sauce: Add the ghee, Marsala, parsley, red pepper, garlic, thyme and shallot to a saucepan and bring to a simmer. Simmer 8 to 10 minutes, then strain through a fine mesh strainer to get all large pieces out.
- Spoon 1/2 cup polenta into each plate, followed by 6 to 8 pieces of squid each, about 3 pieces of carrot and 1 to 2 tablespoons ghee Marsala sauce.
