Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF
Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, vickys tomato & onion polenta cake w bean salad, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook vickys tomato & onion polenta cake w bean salad, gf df ef sf nf using 17 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:
  1. Make ready Polenta
  2. Take 8 large tomatoes, halved
  3. Prepare 2 tbsp sunflower oil
  4. Make ready 600 grams onions, finely sliced
  5. Make ready 2 tbsp sugar
  6. Make ready 480 ml full fat coconut milk
  7. Take 840 ml chicken or vegetable stock
  8. Get 250 grams polenta
  9. Take 120 ml coconut cream
  10. Make ready 2 clove garlic, finely chopped
  11. Take to taste salt & pepper
  12. Get Bean Salad
  13. Get 400 grams green beans, roughly chopped
  14. Get 1 tbsp sunflower oil
  15. Take 1 tbsp lemon juice
  16. Take 2 red chillies, finely chopped
  17. Prepare 1 parsley, finely chopped
Instructions to make Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:
  1. Preheat the oven to gas 9 / 240C / 475 and line a baking tray
  2. Put the tomatoes cut sides up on the tray and drizzle with 1 tablespoon of the oil
  3. Bake for 30 minutes uncovered
  4. Meanwhile, heat the other 1 tablespoon of oil in a pan and caramelize the onion - cook the onions gently until softened, then add the sugar and stir occasionally until the onion is very soft and browned
  5. Pour the milk and stock into a saucepan and bring to the boil. Gradually add the polenta and let simmer for 10 minutes until thickened
  6. Grease a 22cm springform cake tin
  7. Stir the cream and garlic into the polenta mixture and add salt & pepper to taste
  8. Turn the oven down to gas 8 / 220C / 450°F
  9. Spread the polenta evenly into the cake tin
  10. Layer the caramelized onions on top, then the tomatoes
  11. Bake uncovered for 15 minutes
  12. Let stand 10 minutes before releasing from the tin
  13. While cooling, make the bean salad. Simply boil the beans for a few minutes until tender, then drain and toss with the oil, juice, chilli and parsley. Serve hot
  14. Cut the polenta into wedges and serve hot with the bean salad
  15. Serves 6 - 8

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