Recipe: Tasty Griddled Polenta cakes with saffron and tomato relish

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Recipe: Tasty Griddled Polenta cakes with saffron and tomato relish
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Recipe: Tasty 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.

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.

It's out on the counter now, ready for a supper this week.

If desired, add optional slivered basil leaves.

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

Ingredients of Griddled Polenta cakes with saffron and tomato relish

  1. Prepare of Polenta Cakes.

  2. You need of white onion.

  3. You need of pieces of dried saffron.

  4. Prepare of dry white wine or chardonnay.

  5. Prepare of unsalted chicken stock.

  6. You need of cream or milk.

  7. You need of polenta.

  8. Prepare of butter.

  9. You need of parmigiano reggiano cheese grated.

  10. You need of olive oil.

  11. It’s of Tomato relish.

  12. It’s of whole tomatoes, Romas or San Marzano,.

  13. You need of lemon.

  14. It’s of yellow onion, minced.

  15. Prepare of fresh corriander leaves, chopped.

  16. Prepare of garlic minced.

  17. You need of white onion sliced.

  18. Prepare of oregano.

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.

Add the mayonnaise and blend until smooth.

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Orange Polenta Cake Olive Oil-Yogurt Cake (preview recipe online) This Grilled Polenta with Cherry Tomatoes is packed full of summer flavor!

Griddled Polenta cakes with saffron and tomato relish instructions

  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.

I love to pick the cherry tomatoes and basil from our kitchen garden then cook it in a parchment pocket to preserve all the flavors and juices and serve with freshly grilled polenta.

For salsa, in a small bowl, combine the tomatoes, asparagus, green onions, cilantro, serrano pepper, salt and pepper; set aside.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Delia's Grilled Polenta with Sage, Parma Ham and Melted Fontina Cheese recipe.

Ready-made polenta is a great product and now very widely available.