Half an Hour to Homemade 5-Star Griddled Polenta cakes with saffron and tomato relish

Hoping to eat Griddled Polenta cakes with saffron and tomato relish a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with clear ways on preparing a Griddled Polenta cakes with saffron and tomato relish like a famous chef made.

We hope you got insight 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 only need 18 ingredients and 15 steps. Here is how you achieve it.

To cook an extraordinary Griddled Polenta cakes with saffron and tomato relish, below are the materials required:

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

After readying the materials, now you are good to prepare your 5-star Griddled Polenta cakes with saffron and tomato relish by following the instructions below:

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.

See more ideas about Grilled polenta, Polenta, Recipes. In this hearty dish, each polenta cake is grilled until crisp and then topped with a chunky tomato sauce, full of veggies. Stack a few of the polenta rounds on your plate and top with sauce, or cut. The Best Cheese Polenta Cakes Recipes on Yummly Coarse grinds make a firm, coarse polenta; finer grinds make a creamy, soft polenta.

Recipe : Griddled Polenta cakes with saffron and tomato relish

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