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4
as a hearty appetizerEasy
By Karen Morgan
Published 2014
What makes these seriously crunchy—and delicious is the instant polenta. Soaking the squid in milk helps to keep the all-too-easily toughened seafood tender—the lactic acid breaks down some of the proteins. It is this pairing of opposing textures—the tenderized squid rings with the crisp polenta coating—that makes this recipe absolutely delicious.