Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys tomato & onion polenta cake w bean salad, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is something that I’ve loved my whole life.
Chop carrots into chunks and boil until soft. Put them in a blender with all the other ingredients and puree. The Bombay Chef Varun Inamdar is here to give you a lesson on basic cooking.
To get started 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 cook that.
The ingredients needed to make Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:
- Take Polenta
- Make ready 8 large tomatoes, halved
- Take 2 tbsp sunflower oil
- Prepare 600 grams onions, finely sliced
- Take 2 tbsp sugar
- Take 480 ml full fat coconut milk
- Prepare 840 ml chicken or vegetable stock
- Get 250 grams polenta
- Make ready 120 ml coconut cream
- Get 2 clove garlic, finely chopped
- Take to taste salt & pepper
- Prepare Bean Salad
- Take 400 grams green beans, roughly chopped
- Prepare 1 tbsp sunflower oil
- Make ready 1 tbsp lemon juice
- Take 2 red chillies, finely chopped
- Prepare 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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