How to Cook Yummy Griddled Polenta cakes with saffron and tomato relish

How to Cook Yummy Griddled Polenta cakes with saffron and tomato relish Delicious, fresh and tasty.

Griddled Polenta cakes with saffron and tomato relish. Griddled polenta with roasted vine tomatoes and goat's curd. This simple dish is ideal as an easy help-yourself supper (and makes a delicious brunch dish too). You can make the polenta a couple of days in advance and then just finish it off in the griddle pan as your tomatoes.

Polenta to Italians is what mashed potato is to the British.

A simple and interesting dish to try at home. #GordonRamsay #Cooking Gordon Ramsay's Ultimate.

Gordon Ramsay's Grilled Polenta with Tomatoes and Goat's Curd.

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

Ingredients of Griddled Polenta cakes with saffron and tomato relish

1. Prepare of Polenta Cakes.

2. Prepare 2 medium of white onion.

3. It’s 10 of pieces of dried saffron.

4. You need 1/4 cup of dry white wine or chardonnay.

5. You need 2 1/2 cup of unsalted chicken stock.

6. It’s 1/2 cup of cream or milk.

7. Prepare 1 cup of polenta.

8. You need 3 tbsp of butter.

9. You need 2 oz of parmigiano reggiano cheese grated.

10. It’s 4 tbsp of olive oil.

11. Prepare of Tomato relish.

12. You need 1 can of whole tomatoes, Romas or San Marzano,.

13. You need 1 small of lemon.

14. You need 2 oz of yellow onion, minced.

15. You need 1 pinch of fresh corriander leaves, chopped.

16. Prepare 2 clove of garlic minced.

17. Prepare 1 large of white onion sliced.

18. You need 1 pinch of oregano.

MINI POLENTA APPETIZERS BALLS - Summer party food! (vegan & gluten free).

To assemble the polenta cakes, place on a plate, add one tablespoon of caramelized onions to each cake, top each with about a teaspoon of crumbled goat cheese, and drizzle with honey.

Baked Polenta Fries with Garlic Tomato Sauce Recipe.

Baking polenta makes it crispy and delicious!

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.

If you can't find tubes of polenta at your grocery store, you can make your own and cut it into fries Polenta Cakes with Chili-Garlic Sauce

This grilled polenta cake was my (somewhat deconstructed) attempt to replicate that amazing meal.

If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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We think polenta done the classic way with butter and cheese is swell and all, but we bet you've come up with more creative versions.