Hello, I am Laura. Today, I’m gonna show you how to prepare griddled polenta cakes with saffron and tomato relish recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. 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 foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Griddled Polenta cakes with saffron and tomato relish is something that I’ve loved my entire life.
To be with this recipe, we must prepare a few components. 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:
- Take 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
- Take 1/2 cup cream or milk
- Prepare 1 cup polenta
- Take 3 tbsp butter
- Prepare 2 oz parmigiano reggiano cheese grated
- Prepare 4 tbsp olive oil
- Prepare Tomato relish
- Make ready 1 can whole tomatoes, Romas or San Marzano,
- Prepare 1 small lemon
- Get 2 oz yellow onion, minced
- Prepare 1 pinch fresh corriander leaves, chopped
- Take 2 clove garlic minced
- Make ready 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
So that is going to wrap it up for this exceptional dish griddled polenta cakes with saffron and tomato relish recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at 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. Let’s cook!
