Description
A tasty medley of calamari, in-shell mussels, shrimp, and scallops tossed together in a rich tomato ragout with creamy polenta.Summary
Recipe Level
Moderate
Cooking Time
0:55
Servings
4
Recipe rate
Rate Recipe
(19 votes, average: 3.63 out of 5)
Loading...Ingredients
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- ½ onion, diced
- ½ medium carrot (approximately 4 oz), diced
- 8 oz baby bell mushrooms, quartered
- ½ zucchini (approximately 4 oz), diced
- 3 thyme sprigs
- 1 bay leaf
- 2 Tbsp tomato paste
- ¼ cup white wine
- 2 Tsp red pepper flakes
- 1 lb Aqua Star Pure & Natural™ Premium Seafood Medley, thawed according to package directions
- ½ cup dry polenta or corn meal
- 2 cups water
- ¼ cup heavy cream
- ¼ cup parmesan, shredded
- Salt & Pepper, to taste
To make
Instructions
In a large pot, heat olive oil over medium-high heat. Add all vegetables and herbs and sauté for 4—5 minutes until translucent and soft, seasoning with a dash of salt and pepper. Add tomato paste and wine, making sure to dissolve the tomato paste into the wine before the wine reduces. Reduce wine for 1—2 minutes, until most of the wine has evaporated. Add the Seafood Medley and simmer for 3—4 minutes; Season to taste with salt and pepper.While the ragout is cooking, in a medium pot, combine water and polenta with a whisk. Bring to a simmer over medium heat, and cook for 10—15 minutes, stirring constantly to avoid clumping and sticking to the bottom of the pot. Whisk in the heavy cream and parmesan, followed by the salt and pepper, adjusting to taste.
To serve, ladle a healthy portion of polenta into four bowls and top with the seafood ragout. Garnish with parmesan cheese and enjoy!
