Griddled Polenta cakes with saffron and tomato relish
Griddled Polenta cakes with saffron and tomato relish

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, griddled polenta cakes with saffron and tomato relish. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Griddled Polenta cakes with saffron and tomato relish is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Griddled Polenta cakes with saffron and tomato relish is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook griddled polenta cakes with saffron and tomato relish using 18 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Griddled Polenta cakes with saffron and tomato relish:
  1. Make ready Polenta Cakes
  2. Make ready 2 medium white onion
  3. Make ready 10 pieces of dried saffron
  4. Take 1/4 cup dry white wine or chardonnay
  5. Make ready 2 1/2 cup unsalted chicken stock
  6. Make ready 1/2 cup cream or milk
  7. Prepare 1 cup polenta
  8. Prepare 3 tbsp butter
  9. Take 2 oz parmigiano reggiano cheese grated
  10. Get 4 tbsp olive oil
  11. Take Tomato relish
  12. Make ready 1 can whole tomatoes, Romas or San Marzano,
  13. Get 1 small lemon
  14. Prepare 2 oz yellow onion, minced
  15. Prepare 1 pinch fresh corriander leaves, chopped
  16. Take 2 clove garlic minced
  17. Make ready 1 large white onion sliced
  18. Make ready 1 pinch oregano
Instructions to make Griddled Polenta cakes with saffron and tomato relish:
  1. Heat some olive oil, saute diced onions until translucent
  2. Deglaze pan with wine
  3. Add saffron, simmer until color is released
  4. add stock and cream, bringing to slow boil, reduce heat
  5. slowly add polenta, constantly stirring
  6. dash salt, dash black pepper, taste and adjust
  7. simmer for 10 minutes, stirring, add butter and cheese, reduce until polenta is thick and creamy
  8. Set up polenta in 9 x 9 pan, should spread to be about 1/2 inch thick, put in fridge for quick set up
  9. while polenta is setting, make carmalized onions and tomato relish
  10. drain tomatoes rinse with water several times, this removes tinny taste, hand crush, add dash of salt, pinch of sugar, set aside
  11. saute sliced onions in butter and olive oil until browning, remove set aside
  12. saute garlic, then add minced onion sauce until translucent,
  13. add tomatoes cook 3 minutes
  14. dash of pepper, a pinch of oregano, zest of lemon, can add 1 tsp of lemon juice if desired but dont let it overpower the tomato, salt to taste,
  15. Cut polenta in squares, fry in olive oil turning once, top with carmalized onions and tomato relish, garnish with corriander leaves. serve warm

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