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Grilled Calamari Steak Over Polenta

Yields4 ServingsPrep Time1 hr 20 minsCook Time20 minsTotal Time1 hr 40 mins

A super quick recipe for grilled calamari steak over a thick slice of grilled polenta served with a tasty parsley sauce made with Colavita extra virgin olive oil and balsamic vinegar.

Grilled Calamari Steak Over Polenta

For the Polenta:
 2 cups water
 1 tsp salt
 1 tbsp Colavita Extra Virgin Olive Oil
 1 cup Colavita Polenta
For the Calamari:
 4 calamari steak (squid), about 1.25 lb (560 gr)
 one bunch of fresh Italian parsley
 1 tbsp Colavita Extra Virgin Olive Oil
 3 tbsp Colavita Garlicolio
 1 tbsp Colavita Balsamic Vinegar
 1 tbsp lemon juice

Bring water to a boil. Add one teaspoon of salt and one tablespoon of Colavita Extra Virgin Olive Oil.


When the water starts to boil, slowly add 1 cup Colavita Polenta, while whisking.


Reduce the heat to medium and continue whisking for about 3 minutes or so, or until the polenta starts to thickens, and reaches the desired consistency.


Pour the polenta on a baking sheet lined with aluminum foil. Level as much as you can. Let it cool off for one hour or more.


Cut the polenta in squares and grill. Grill each side about 3-4 minutes over medium-high heat. Before turning the slice make sure there are dark marks on the side. If the polenta is sticking to the grill it means it's too early to flip. When the marks are there and the polenta is properly grilled and will easily peel off. Keep warm while you prepare the rest of the dish.


In a bowl, place the parsley, the garlicolio, the balsamic vinegar, lemon juice, and a pinch of salt. Process quickly until well blended.


When ready to eat, cut the calamari steak in half (if necessary and based on the size of the polenta squares), drizzle with olive oil, salt and pepper. Grill the calamari steak, over medium-high heat, for about 3 minutes on each side.


Place the grilled calamari over a slice of grilled polenta. Drizzle with the parsley sauce.


Serve immediately!

Nutrition Facts

Servings 4