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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, griddled polenta cakes with saffron and tomato relish. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Griddled Polenta cakes with saffron and tomato relish is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Griddled Polenta cakes with saffron and tomato relish is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Prepare Polenta Cakes
  2. Get 2 medium white onion
  3. Prepare 10 pieces of dried saffron
  4. Take 1/4 cup dry white wine or chardonnay
  5. Take 2 1/2 cup unsalted chicken stock
  6. Make ready 1/2 cup cream or milk
  7. Prepare 1 cup polenta
  8. Get 3 tbsp butter
  9. Make ready 2 oz parmigiano reggiano cheese grated
  10. Get 4 tbsp olive oil
  11. Prepare Tomato relish
  12. Take 1 can whole tomatoes, Romas or San Marzano,
  13. Get 1 small lemon
  14. Make ready 2 oz yellow onion, minced
  15. Prepare 1 pinch fresh corriander leaves, chopped
  16. Get 2 clove garlic minced
  17. Take 1 large white onion sliced
  18. Get 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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