Recipe: Delicious Griddled Polenta cakes with saffron and tomato relish

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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. You can cook griddled polenta cakes with saffron and tomato relish using 18 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to cook Griddled Polenta cakes with saffron and tomato relish:

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

Instructions 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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