Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vickys tomato & onion polenta cake w bean salad, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. 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 recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Take Polenta
- Get 8 large tomatoes, halved
- Make ready 2 tbsp sunflower oil
- Take 600 grams onions, finely sliced
- Get 2 tbsp sugar
- Take 480 ml full fat coconut milk
- Take 840 ml chicken or vegetable stock
- Make ready 250 grams polenta
- Get 120 ml coconut cream
- Prepare 2 clove garlic, finely chopped
- Prepare to taste salt & pepper
- Prepare Bean Salad
- Take 400 grams green beans, roughly chopped
- Take 1 tbsp sunflower oil
- Get 1 tbsp lemon juice
- Take 2 red chillies, finely chopped
- Get 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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