Ingredients for Polenta
6 Cups Milk
2 Tablespoons unsalted butter
1 ½ Teaspoons dried thyme
1 Teaspoon salt
2 ½ cups medium or coarse ground yellow cornmeal
Directions
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Mix all ingredients except for the polenta and bring to a simmer.
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Slowly add polenta and mix until the mixture starts to thicken (3-4 mins).
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Grease a baking sheet, pour on the polenta and let cool.
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Once cool, cut the desired shape for the cake and grill.
Ingredients for Calamari
1 Pound squid, cleaned, cut into 3/4-inch-thick rings, tentacles left whole
1 Tablespoon Canola oil
1ea Fennel bulb julienne
1 Tablespoon coarsely chopped Italian parsley leaves
Salt
Freshly ground black pepper
1 lemon, cut into wedges
Directions
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Preheat a pan to white hot and oil is smoking.
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Add a lemon wedge to hot oil and let burn on the pan.
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Add the calamari in small batches cooking for a short period of time.
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Add the fennel and let cook for 1 minute
Ingredients for Basil Vinaigrette
1 Cup fresh basil
1 Teaspoon Dijon mustard
½ Teaspoon red onion
1 Tablespoon sugar
¼ Cup white wine vin
¾ Cup olive oil
Salt
Directions
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Add all ingredients to a food processor except for oil.
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Start the food processor and slowly drizzle in the oil.
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Season to taste.
Suggested Pairing & Notes:
WALT La Brisa Pinot Noir
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Pinot Noir + Calamari – Pinot’s red fruit and subtle spice provide a beautiful contrast to the delicate, lightly sweet flavor of calamari.
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Herbal synergy – The wine’s earthy undertones echo the fennel and basil vinaigrette, creating a savory bridge.
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Citrus lift – The vibrancy in Pinot Noir complements the burnt lemon, enhancing the dish’s brightness without clashing.
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Creamy counterpoint – Silky tannins and lively acidity cut through the richness of the polenta, keeping the palate refreshed.