Step 1: Prepare the Polenta

Start by making the polenta, as it will need a few minutes to cook and set while you prepare the calamari. In a medium saucepan, bring 4 cups of chicken or vegetable broth to a boil over medium-high heat. Gradually whisk in the cornmeal (polenta) to prevent clumping. Reduce the heat to low and continue stirring frequently for about 20-25 minutes, or until the polenta thickens and becomes creamy.

Once the polenta is cooked, stir in the butter, heavy cream (or milk), and Parmesan cheese, if using. Season with salt and pepper to taste. Keep the polenta warm by covering it with a lid, and set it aside.

Step 2: Prepare the Shrimp Stuffing

While the polenta is cooking, it’s time to prepare the shrimp stuffing. Begin by chopping the shrimp into small pieces. You want them to be bite-sized so they fit well inside the calamari tubes. In a mixing bowl, combine the chopped shrimp with the breadcrumbs, Parmesan cheese, parsley, garlic, lemon zest, red pepper flakes (if using), and salt and pepper. Mix everything together until it forms a slightly sticky mixture.

Step 3: Stuff the Calamari

Next, take your calamari tubes and stuff them with the shrimp mixture. Be careful not to overstuff them, as the stuffing will expand slightly as it cooks. You want the calamari tubes to be snug but not bursting. If necessary, use toothpicks to seal the open ends of the calamari tubes to keep the filling inside during cooking.

Step 4: Sear the Stuffed Calamari

In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the stuffed calamari to the pan. Sear the calamari for about 2-3 minutes per side until the prosciutto is golden and the calamari is lightly browned. Don’t overcook the calamari, as it can become rubbery. You just want to give it a nice sear to lock in the flavor and get a crispy exterior.

Step 5: Finish Cooking the Calamari

Once the calamari is seared on both sides, lower the heat and add a splash of white wine or water to the pan to help create a bit of steam. Cover the pan with a lid and cook for an additional 5-7 minutes, or until the shrimp stuffing is cooked through and the calamari is tender. The internal temperature of the shrimp should reach 145°F (63°C). If you don’t have a thermometer, you can cut open one of the calamari to check for doneness. The shrimp should be pink and opaque.

Step 6: Serve the Dish

Once the calamari is cooked, remove the toothpicks and arrange the stuffed calamari on a serving platter. Spoon a generous portion of the creamy polenta onto each plate and place two or three stuffed calamari tubes on top. Garnish with freshly chopped parsley and lemon wedges for a fresh pop of color. Serve immediately while hot, allowing your guests to enjoy the warm, comforting flavors.