Griddled Polenta cakes with saffron and tomato relish

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Griddled Polenta cakes with saffron and tomato relish. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Griddled Polenta cakes with saffron and tomato relish is one of the most well liked of recent trending foods on earth. It's easy, it is quick, it tastes delicious. It's enjoyed by millions every day. They are fine and they look fantastic. Griddled Polenta cakes with saffron and tomato relish is something which I have loved my whole life.

Many things affect the quality of taste from Griddled Polenta cakes with saffron and tomato relish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Griddled Polenta cakes with saffron and tomato relish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Griddled Polenta cakes with saffron and tomato relish is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Griddled Polenta cakes with saffron and tomato relish estimated approx 35 mins.

To get started with this recipe, we must first prepare a few ingredients. You can have Griddled Polenta cakes with saffron and tomato relish using 18 ingredients and 15 steps. Here is how you can achieve that.

Smooth and creamy, and oh the cooking aromas! I add dried Italian parsley to the polenta while cooking, makes it a bit more aromatic. There are ia bit italian and a bit spanish influences..the relish is my original recipe and adding carmalized onions enhances the flavors. Enjoy...buen provecho!

Ingredients and spices that need to be Prepare to make Griddled Polenta cakes with saffron and tomato relish:

1. Polenta Cakes
2. 2 medium white onion
3. 10 pieces of dried saffron
4. 1/4 cup dry white wine or chardonnay
5. 2 1/2 cup unsalted chicken stock
6. 1/2 cup cream or milk
7. 1 cup polenta
8. 3 tbsp butter
9. 2 oz parmigiano reggiano cheese grated
10. 4 tbsp olive oil
11. Tomato relish
12. 1 can whole tomatoes, Romas or San Marzano,
13. 1 small lemon
14. 2 oz yellow onion, minced
15. 1 pinch fresh corriander leaves, chopped
16. 2 clove garlic minced
17. 1 large white onion sliced
18. 1 pinch oregano

Steps to make 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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