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Griddled Polenta cakes with saffron and tomato relish
Griddled Polenta cakes with saffron and tomato relish

Before you jump to Griddled Polenta cakes with saffron and tomato relish recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

Until fairly recently anyone who expressed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more eco-friendly we won’t be able to correct the problems of the environment. These adjustments need to start happening, and each individual family needs to become more environmentally friendly. Continue reading for some methods to go green and save energy, generally in the kitchen.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.

The kitchen by itself provides you with many small methods by which energy and money can be saved. Natural living is definitely something we can all perform, without difficulty. Largely, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to griddled polenta cakes with saffron and tomato relish recipe. To cook griddled polenta cakes with saffron and tomato relish you only need 18 ingredients and 15 steps. Here is how you achieve that.

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

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