Polenta di Riso with Braised Squid and Mussels - Rice Recipes | Anson Mills - Artisan Mill Goods

Name: Polenta di Riso with Braised Squid and Mussels - Rice Recipes | Anson Mills - Artisan Mill Goods
Ingredients: 1½ pounds cleaned squid tubes; 3 tablespoons olive oil; Fine sea salt and freshly ground black pepper; 1 small onion, finely diced (½ cup); 3 tablespoons minced ginger; 2 tablespoons minced garlic; 1 cup Aromatic Fish Stock, hot; 6 sprigs marjoram; 1 Turkish bay leaf; 1 teaspoon red pepper flakes; ½ cup plus 1 tablespoon good, crisp Italian white wine, such as a Friulano, Vermentino, or Pinot Grigio; 2 pounds (about 4 dozen) mussels; 2 tablespoons minced flat-leaf parsley; 3 tablespoons unsalted butter, room temperature; 1 recipe hot, freshly prepared Simple Buttered Polenta di Riso

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Polenta di Riso with Braised Squid and Mussels introduction Rice polenta is so soft, comforting, and delicate that it cries out for garnishes with plucky

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Ingredients

1½ pounds cleaned squid tubes
3 tablespoons olive oil
Fine sea salt and freshly ground black pepper
1 small onion, finely diced (½ cup)
3 tablespoons minced ginger
2 tablespoons minced garlic
1 cup Aromatic Fish Stock, hot
6 sprigs marjoram
1 Turkish bay leaf
1 teaspoon red pepper flakes
½ cup plus 1 tablespoon good, crisp Italian white wine, such as a Friulano, Vermentino, or Pinot Grigio
2 pounds (about 4 dozen) mussels
2 tablespoons minced flat-leaf parsley
3 tablespoons unsalted butter, room temperature
1 recipe hot, freshly prepared Simple Buttered Polenta di Riso