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The ingredients needed to make Griddled Polenta cakes with saffron and tomato relish:
- Prepare Polenta Cakes
- Get 2 medium white onion
- Provide 10 pieces of dried saffron
- You need 1/4 cup dry white wine or chardonnay
- Use 2 1/2 cup unsalted chicken stock
- Prepare 1/2 cup cream or milk
- Get 1 cup polenta
- Use 3 tbsp butter
- You need 2 oz parmigiano reggiano cheese grated
- Use 4 tbsp olive oil
- Provide Tomato relish
- Provide 1 can whole tomatoes, Romas or San Marzano,
- Provide 1 small lemon
- Prepare 2 oz yellow onion, minced
- Use 1 pinch fresh corriander leaves, chopped
- Prepare 2 clove garlic minced
- Use 1 large white onion sliced
- You need 1 pinch oregano
Instructions 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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