Hi, I’m Kate. Today, we’re going to make griddled polenta cakes with saffron and tomato relish recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really 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 on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Griddled Polenta cakes with saffron and tomato relish is something which I’ve loved my entire life.
To be with this particular recipe, we have to 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:
- Take Polenta Cakes
- Prepare 2 medium white onion
- Take 10 pieces of dried saffron
- Make ready 1/4 cup dry white or chardonnay
- Prepare 2 1/2 cup unsalted chicken stock
- Get 1/2 cup cream or milk
- Get 1 cup polenta
- Take 3 tbsp butter
- Make ready 2 oz parmigiano reggiano cheese grated
- Take 4 tbsp olive oil
- Make ready Tomato relish
- Prepare 1 can whole tomatoes, Romas or San Marzano,
- Make ready 1 small lemon
- Get 2 oz yellow onion, minced
- Get 1 pinch fresh corriander leaves, chopped
- Make ready 2 clove garlic minced
- Get 1 large white onion sliced
- Take 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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