Yum! Spicy braised squid, over creamy polenta.

1 lb squid, cut into rings (kitchen shears work great!)
2 shallots
8 cloves garlic
2 tbs olive oil
1-2 tsp red chili pepper flakes
1-2 tsp fresh chopped sage or other herb
3 tomatoes, diced
1 cup tomato sauce
1 cup white wine
1 cup fresh fava beans or other veg
1/2 lb shrimp, deveined
Salt pepper
1 Tbs corn starch

In a Dutch oven or large stockpot, sauté shallots in olive oil, then add garlic and chili flakes til aromatic. Add tomatoes and cook down. Add sage. After a minute, add squid and wine and tomato sauce.

Bring to a good strong simmer, then reduce heat and simmer for 45 minutes or until squid are tender. While cooking, prepare polenta and shrimp. Add fava beans for last 20 min. In sauté pan, quickly cook shrimp (tossed with corn starch, salt and pepper) over med high heat (3-4 min). On a bed of polenta, ladle squid and sauce, and top with shrimp and grated Parmesan cheese.