Ingredients Jump to Instructions ↓

  1. Tomato-Seafood Sauce:

  2. 2 tablespoons butter

  3. 1 onion, chopped

  4. 3 cloves garlic, minced

  5. 1 celery stalk, minced

  6. 1 tablespoon dried Italian seasoning

  7. 2 tablespoons minced fresh parsley

  8. 1 1/2 cubes fish-flavored bouillon cubes

  9. 1 cup dry red wine

  10. 3 cups canned diced tomatoes

  11. 1 tablespoon white sugar

  12. 1 pinch cayenne pepper

  13. 1 pinch paprika

  14. 1 pound mixed frozen seafood

  15. 4 squid, cleaned and cut into rings and tentacles

  16. salt and pepper to taste

  17. Polenta:

  18. 3 cups water

  19. 1 cup coarse polenta (not instant)

  20. 1/2 cup baby spinach leaves

  21. 1/4 cup grated Parmesan cheese

  22. 1/4 cup shredded mozzarella cheese

  23. garlic salt to taste

  24. Vegetable Mix:

  25. 2 tablespoons olive oil

  26. 1 small red onion, diced

  27. 2 zucchini, cut in half lengthwise then into 1/4-inch slices

  28. 10 cremini mushrooms, sliced

  29. 1 tablespoon balsamic vinegar

  30. sea salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Melt butter in a large saucepan over medium-high heat. Stir in onion and garlic; cook until the onion has softened and the garlic has begun to turn brown, about 5 minutes. Stir in the celery and cook for 5 minutes. Add olive oil, Italian seasoning, parsley, bouillon cubes, and red wine; simmer for 5 minutes, stirring to break up the bouillon cubes. Stir in canned tomatoes, sugar, cayenne, and paprika. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.

  2. Take the tomato sauce off of the heat and puree with a stick blender until smooth. Stir in the mixed seafood, and return to a boil over medium-high heat. Stir in squid, reduce heat to medium-low, and gently simmer for 30 minutes; season to taste with salt and pepper.

  3. While the tomato-seafood sauce is simmering, prepare the polenta by bringing water to a boil in a saucepan over medium heat. Reduce heat to medium, and slowly whisk in polenta with a wire whisk. Allow to simmer 5 minutes, whisking constantly. Stir in spinach, Parmesan cheese, and mozzarella cheese. Reduce heat to medium-low, and allow to slowly simmer 15 minutes, stirring frequently to keep from burning. Once the polenta has softened and turned creamy, remove from heat, season to taste with garlic salt, and keep warm.

  4. To prepare the vegetable mix, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir in red onion and cook for 2 minutes. Add zucchini and cook for an additional 2 minutes, or until zucchini begins to brown. Stir in mushrooms, and continue cooking until soft. Season with balsamic vinegar and salt and pepper to taste.

  5. To serve, scoop a pile of polenta into the center of each plate; ladle the seafood sauce around, then top with vegetable mixture.


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