Recipe: Yummy Griddled Polenta cakes with saffron and tomato relish

Christine Torres

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Recipe: Yummy Griddled Polenta cakes with saffron and tomato relish Delicious, fresh and tasty.

Griddled Polenta cakes with saffron and tomato relish. Great recipe for Griddled Polenta cakes with saffron and tomato relish. 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.

So, tonight I decided to cut my left-over polenta into slices and fry it, and serve it with a simple sauce made from fresh tomatoes.

I had some lovely small vine tomatoes which are full of flavour, so ideal for a simple sauce.

You can have Griddled Polenta cakes with saffron and tomato relish using 18 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Griddled Polenta cakes with saffron and tomato relish

It’s of Polenta Cakes.
You need 2 medium of white onion.
You need 10 of pieces of dried saffron.
Prepare 1/4 cup of dry white wine or chardonnay.
Prepare 2 1/2 cup of unsalted chicken stock.
You need 1/2 cup of cream or milk.
Prepare 1 cup of polenta.
You need 3 tbsp of butter.
It’s 2 oz of parmigiano reggiano cheese grated.
It’s 4 tbsp of olive oil.
It’s of Tomato relish.
Prepare 1 can of whole tomatoes, Romas or San Marzano,.
It’s 1 small of lemon.
Prepare 2 oz of yellow onion, minced.
Prepare 1 pinch of fresh corriander leaves, chopped.
It’s 2 clove of garlic minced.
You need 1 large of white onion sliced.
You need 1 pinch of oregano.

I'd also add a shallot, some garlic and fresh basil, which I have growing on my kitchen windowsill.

The easiest way to do this is to cut the log of polenta evenly in half, then cut each half in half again, so you have four quarters.

If desired, add optional slivered basil leaves.

I happened to have some leftover sautéed kale and red pepper from the night before and it ended up being a lovely (and delicious!) garnish.

Griddled Polenta cakes with saffron and tomato relish step by step

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.

Add the mayonnaise and blend until smooth.

Relish is about honoring cooking traditions while exploring new trends and ideas, which is why millions of people turn to both Relish.com and Relish Magazine for special occasion recipes, quick and easy weeknight suppers and culinary adventures.

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