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We hope you got benefit from reading it, now let’s go back to griddled polenta cakes with saffron and tomato relish recipe. To cook griddled polenta cakes with saffron and tomato relish you need 18 ingredients and 15 steps. Here is how you achieve that.
The ingredients needed to cook Griddled Polenta cakes with saffron and tomato relish:
- Provide Polenta Cakes
- Use 2 medium white onion
- Provide 10 pieces of dried saffron
- Use 1/4 cup dry white wine or chardonnay
- You need 2 1/2 cup unsalted chicken stock
- Prepare 1/2 cup cream or milk
- Get 1 cup polenta
- Provide 3 tbsp butter
- Take 2 oz parmigiano reggiano cheese grated
- Take 4 tbsp olive oil
- Provide Tomato relish
- Use 1 can whole tomatoes, Romas or San Marzano,
- You need 1 small lemon
- Get 2 oz yellow onion, minced
- You need 1 pinch fresh corriander leaves, chopped
- Use 2 clove garlic minced
- Take 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
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