Grilled Squid

There was a popular restaurant in Washington, DC that served an appetizer called “Grilled Squid Over Creamy Polenta.” I used to love it, unfortunately the restaurant eventually closed.

But I had eaten there often enough to know that dish quite well and I thought it wasn’t too difficult to make at home.

So I did, I needed:

  • 8 whole Squid medium size
  • Pesto
  • Olive oil
  • Polenta

First thing I made the polenta. I thought that the white type of polenta would go quite well, maybe even better than the traditional yellow kind. I used the precooked type, and I added some milk at the end to make it creamy. See here about polenta.

The Squid is not that terrible to clean. Well it is not a pleasure either, ūüėä but it can be done, see here for clear instructions; How to clean and prepare squid.

Once they were nice & clean, I cut them in stripes lengthwise, and placed them in brochettes, the heads too.

I placed them all nicely aligned in the pan, and I put pesto over them, a little oil too (if needed).

And I grilled in the oven for about ¬Ĺ hour.

For the presentation–which I think is an important part of cooking and eating–I placed a couple of spoonfuls of creamy polenta on the serving plate, and the brochettes on top of it.

As i said above, it was always served as an appetizer, but it was enough as a main course for me. In this case too, I find it quite fulfilling and it provides relatively low calories. This is one dish that goes under my “good-for-you-food” category.

100 g of Polenta make about 362 calories (85.6% carbohydrates, 6.1% protein, 8.3% fat). While the Squid is about 96 calories each, but it is also full of healthy things (see below).

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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