Calamari Puttanesca with Fried Polenta​

Use a ring cutter to portion two discs of polenta. Coat each disc in breadcrumbs and set aside. ​

Heat oil in a deep fryer or a deep pan to 350°F (180°C). Carefully fry the polenta discs until golden brown and crispy, about 2-3 minutes per side. Remove from heat and drain on paper towels. Season with a little salt while still hot. Hold warm for service​.

In a large skillet, heat olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes. ​

Add the bell peppers and cook for another 2-3 minutes until they start to soften. ​

Add the cherry tomatoes, crushed green olives and oregano. Season with salt and pepper, to taste. Pour in the white wine and allow to simmer for about 3-4 minutes, or until reduced slightly and the tomatoes become broken down. ​

Add the TABASCO^® Original Red Pepper Sauce, capers, lemon juice and the baby squid rings; cook for 2-3 minutes or until the squid turns opaque and is cooked through. Be careful not to overcook the squid as it can become rubbery. ​

Stir in most of the fresh dill and sliced green onions, reserving a small portion of each to use as garnish. Check the seasoning and add more salt, pepper or TABASCO^® Original Red Pepper Sauce, as desired. ​

For service, place each fried polenta disc on a serving plate. Spoon the calamari puttanesca mixture generously on top of each polenta disc. Garnish with fresh dill and sliced green onions. Serve immediately. ​