Griddled Polenta cakes with saffron and tomato relish

Name: Griddled Polenta cakes with saffron and tomato relish
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium white onion; 10 pieces of dried saffron; 1/4 cup dry white wine or chardonnay; 2 1/2 cup unsalted chicken stock; 1/2 cup cream or milk; 1 cup polenta; 3 tbsp butter; 2 oz parmigiano reggiano cheese grated; 4 tbsp olive oil; 1 can whole tomatoes, Romas or San Marzano,; 1 small lemon; 2 oz yellow onion, minced; 1 pinch fresh corriander leaves, chopped; 2 clove garlic minced; 1 large white onion sliced; 1 pinch oregano

Fragrantfindings @cook_2813832

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 flavors. Enjoy...buen provecho!

Fragrantfindings @cook_2813832

Saved

Ingredients

35 mins

4 servings

Polenta Cakes
2 mediumwhite onion
10pieces of dried saffron
1/4 cupdry white wine or chardonnay
2 1/2 cupunsalted chicken stock
1/2 cupcream or milk
1 cuppolenta
3 tbspbutter
2 ozparmigiano reggiano cheese grated
4 tbspolive oil
Tomato relish
1 canwhole tomatoes, Romas or San Marzano,
1 smalllemon
2 ozyellow onion, minced
1 pinchfresh corriander leaves, chopped
2 clovegarlic minced
1 largewhite onion sliced
1 pinchoregano

Saved

Steps

35 mins

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