Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a Good dish, vickys tomato & onion polenta cake w bean salad, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first 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 it.
The ingredients needed to make Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:
- Prepare Polenta
- Prepare 8 large tomatoes, halved
- Make ready 2 tbsp sunflower oil
- Get 600 grams onions, finely sliced
- Make ready 2 tbsp sugar
- Get 480 ml full fat coconut milk
- Prepare 840 ml chicken or vegetable stock
- Make ready 250 grams polenta
- Take 120 ml coconut cream
- Prepare 2 clove garlic, finely chopped
- Make ready to taste salt & pepper
- Get Bean Salad
- Get 400 grams green beans, roughly chopped
- Prepare 1 tbsp sunflower oil
- Prepare 1 tbsp lemon juice
- Get 2 red chillies, finely chopped
- Take 1 parsley, finely chopped
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Instructions to make Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:
- Preheat the oven to gas 9 / 240C / 475 and line a baking tray
- Put the tomatoes cut sides up on the tray and drizzle with 1 tablespoon of the oil
- Bake for 30 minutes uncovered
- 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
- 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
- Grease a 22cm springform cake tin
- Stir the cream and garlic into the polenta mixture and add salt & pepper to taste
- Turn the oven down to gas 8 / 220C / 450°F
- Spread the polenta evenly into the cake tin
- Layer the caramelized onions on top, then the tomatoes
- Bake uncovered for 15 minutes
- Let stand 10 minutes before releasing from the tin
- 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
- Cut the polenta into wedges and serve hot with the bean salad
- Serves 6 - 8
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