CALAMAARI WITH AIOLI AND POLENTA ENJOY DAN:

            CALAMARI WITH AIOLI AND POLENTA by CHEF DAN:

Serves 4

AIOLI:

1 cup light mayonnaise

1/2-cup sour cream

2 tablespoon lemon juice

1 tablespoon EACH lemon zest and cilantro, chopped

2 garlic cloves, minced

Sea salt and Seasoned Pepper Medley to taste

POLENTA:

2 cups polenta

3/4-cup Parmesan cheese

Sea salt and Seasoned Pepper Medley to taste

CALAMARI:

1 pound calamari, tubes and tentacles, cleaned and rinsed

2 cups buttermilk

3 tablespoons vegetable oil

2 eggs lightly beaten

4 garlic cloves, minced

1 cup Panko

1 tablespoon Parmesan cheese

1/2-teaspoon cayenne

1 lemon, cut into wedges, for serving

DIRECTIONS:

1.   Cook polenta according to package directions:

2.   Stir in the Parmesan and salt and pepper, cover and set aside.

3.   Cut calamari tubs and tentacles into 1/4-inch thick rings.

4.   Transfer to a bowl of buttermilk; let rest for 30 minutes, then pat dry.

5.   Spread the aioli mixture in a bowl, in another bowl mix the eggs and garlic, in the third bowl mix the Panko, cheese S. &.P. and cayenne.

6.   Dredge the calamari rings in the aioli mixture, shake off excess.

7.   Dip into egg mixture and then Panko mixture.

8.   Heat oil in a skillet over medium-high heat and when sizzling.

9.   Add the calamari pieces to the skillet and cook turning once 1-1/2-minute per aside.

10.                Spoon polenta into 4 bowls; add calamari and serve with lemon wedges.

ENJOY DAN:                                                  BON-APPETITE!!