Shrimp Stuffed Calamari with Polenta

Ingredients

• 18 4-inch calamari (about 2 pounds), cleaned, tentacles separated (ask your fishmonger to do this)
• 1/2 pound medium shrimp, peeled and deveined
• 1 large egg
• 1/4 cup sourdough breadcrumbs (about 1 slice, ground)
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/3 cup chopped fresh basil
• Grated zest and juice of 1 lemon
• 2 anchovy fillets, rinsed and chopped
• 3 cloves garlic, minced
• 6 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 6 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 1/4 cup dry white wine
• 1 28-ounce can plum tomatoes
• 2 or 3 stalks fresh basil, plus chopped leaves for garnish
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1 bay leaf
• 1 cup yellow polenta
• 2 tablespoons unsalted butter, at room temperature
• 3/4 cup grated parmesan cheese, plus more for garnish

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