Hi, I am Kate. Today, I’m gonna show you how to prepare griddled polenta cakes with saffron and tomato relish recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Griddled Polenta cakes with saffron and tomato relish Recipe
Griddled Polenta cakes with saffron and tomato relish is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Griddled Polenta cakes with saffron and tomato relish is something that I have loved my whole life.
To be with this recipe, we have to 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 can achieve it.
The ingredients needed to make Griddled Polenta cakes with saffron and tomato relish:
- Get Polenta Cakes
- Prepare 2 medium white onion
- Prepare 10 pieces of dried saffron
- Get 1/4 cup dry white or chardonnay
- Get 2 1/2 cup unsalted chicken stock
- Make ready 1/2 cup cream or milk
- Get 1 cup polenta
- Get 3 tbsp butter
- Prepare 2 oz parmigiano reggiano cheese grated
- Make ready 4 tbsp olive oil
- Prepare Tomato relish
- Prepare 1 can whole tomatoes, Romas or San Marzano,
- Get 1 small lemon
- Take 2 oz yellow onion, minced
- Make ready 1 pinch fresh corriander leaves, chopped
- Make ready 2 clove garlic minced
- Get 1 large white onion sliced
- Make ready 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
- Add saffron, simmer until color is released
- add stock and cream, bring 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
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