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Here are the ingridients that are required to produce a tasty Griddled Polenta cakes with saffron and tomato relish:
- Get of Polenta Cakes.
- Get 2 medium of white onion.
- Get 10 of pieces of dried saffron.
- You need 1/4 cup of dry white wine or chardonnay.
- Prepare 2 1/2 cup of unsalted chicken stock.
- Use 1/2 cup of cream or milk.
- Prepare 1 cup of polenta.
- Prepare 3 tbsp of butter.
- Use 2 oz of parmigiano reggiano cheese grated.
- Provide 4 tbsp of olive oil.
- Get of Tomato relish.
- Take 1 can of whole tomatoes, Romas or San Marzano,.
- Get 1 small of lemon.
- Get 2 oz of yellow onion, minced.
- You need 1 pinch of fresh corriander leaves, chopped.
- Take 2 clove of garlic minced.
- Get 1 large of white onion sliced.
- Provide 1 pinch of oregano.
Ready with the ingridients? Below are the instructions on producing 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.
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. In a bowl, mash the Gorgonzola with the ricotta cheese and set aside. I had some lovely small vine tomatoes which are full of flavour, so ideal for a simple sauce. I'd also add a shallot, some garlic and fresh basil, which I have growing on my kitchen windowsill.
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