Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special 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 little bit tasty. This will be really delicious.
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To get started with this particular recipe, we must 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 cook it.
The ingredients needed to make Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:
- Prepare Polenta
- Make ready 8 large tomatoes, halved
- Get 2 tbsp sunflower oil
- Prepare 600 grams onions, finely sliced
- Prepare 2 tbsp sugar
- Get 480 ml full fat coconut milk
- Take 840 ml chicken or vegetable stock
- Get 250 grams polenta
- Prepare 120 ml coconut cream
- Take 2 clove garlic, finely chopped
- Make ready to taste salt & pepper
- Take Bean Salad
- Prepare 400 grams green beans, roughly chopped
- Get 1 tbsp sunflower oil
- Make ready 1 tbsp lemon juice
- Make ready 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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