Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, griddled polenta cakes with saffron and tomato relish. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Griddled Polenta cakes with saffron and tomato relish is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Griddled Polenta cakes with saffron and tomato relish is something that I have loved my entire life.
To begin 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 can achieve it.
The ingredients needed to make Griddled Polenta cakes with saffron and tomato relish:
- Get Polenta Cakes
- Get 2 medium white onion
- Prepare 10 pieces of dried saffron
- Get 1/4 cup dry white wine or chardonnay
- Take 2 1/2 cup unsalted chicken stock
- Take 1/2 cup cream or milk
- Get 1 cup polenta
- Get 3 tbsp butter
- Take 2 oz parmigiano reggiano cheese grated
- Make ready 4 tbsp olive oil
- Prepare Tomato relish
- Take 1 can whole tomatoes, Romas or San Marzano,
- Prepare 1 small lemon
- Prepare 2 oz yellow onion, minced
- Get 1 pinch fresh corriander leaves, chopped
- Prepare 2 clove garlic minced
- Prepare 1 large white onion sliced
- Get 1 pinch oregano
Steps to make Griddled Polenta cakes with saffron and tomato relish:
- Heat some olive oil, saute diced onions until translucent
- Deglaze pan with wine
- Add saffron, simmer until color is released
- add stock and cream, bringing to slow boil, reduce heat
- slowly add polenta, constantly stirring
- dash salt, dash black pepper, taste and adjust
- simmer for 10 minutes, stirring, add butter and cheese, reduce until polenta is thick and creamy
- Set up polenta in 9 x 9 pan, should spread to be about 1/2 inch thick, put in fridge for quick set up
- while polenta is setting, make carmalized onions and tomato relish
- drain tomatoes rinse with water several times, this removes tinny taste, hand crush, add dash of salt, pinch of sugar, set aside
- saute sliced onions in butter and olive oil until browning, remove set aside
- saute garlic, then add minced onion sauce until translucent,
- add tomatoes cook 3 minutes
- 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,
- Cut polenta in squares, fry in olive oil turning once, top with carmalized onions and tomato relish, garnish with corriander leaves. serve warm
So that is going to wrap it up with this exceptional food griddled polenta cakes with saffron and tomato relish recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
