~ Mary ~

Whenever we go to Pasta Palazzo we always order grilled calamari and their polenta.  Since we haven’t been there in a long time I set forth to emulate this spectacular dish.And let me tell you, I think I exceeded my expectations.  I also made up a helping of the grilled calamari, but this time I did everything without scewering – it turned out pretty much the same.

 

I used fresh mozzarella, but next time I’m going to use either Queso Fresco from the Latino section of A&G or Fontinella Cheese as stated on Palazzo’s menu – as long as I can find it .

 

 

 

EASY Polenta

Bring to a boil:

     3 Cups Water

Stir in:

     2 Tbsp Honey

     2 tsp Fresh or dry Tarragon OR Thyme OR Basil     

     1 tsp Kosher Salt

Whisking continuously, slowly pour in:

     1 Cup Polenta or Cornmeal

Cook and stir about 3-5 minutes until good and thick.

Immediately pour into a 9×13 pan – no grease necessary.

Spread evenly.

Let cool.

Refrigerate until set about 30 minutes.

Cut into squares or rounds.

Grill on greased grill over med heat.  If the grill is too hot or not greased the polenta WILL STICK.

When flipping over top with choice of

Soft Cheese

Fontinella OR Fresh Mozz OR Fresh Roiola

Cook until it melts.

The polenta is already cooked so really you’re just heating it up on the grill and getting grill marks and grill flavor.

 

 

 

 

EASY Tomato Sauce

 

Saute in medium sauce pan of med-high heat:

     Diced Onions

 Minced Garlic

Add to pot

4 Cups San Marzano Canned Whole Tomatoes

Regular canned whole tomatoes will work fine. 

Add: 

         1-2 tsp Sugar

         Handful Chopped Fresh Parsley

         Fresh or Dry herbs I use just Basil

         Kosher Salt & Pepper to taste

 

Let Simmer 10-15 min and serve hot.