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 amazing 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. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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To begin with this 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 that.

The ingredients needed to make Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:
  1. Take Polenta
  2. Make ready 8 large tomatoes, halved
  3. Get 2 tbsp sunflower oil
  4. Take 600 grams onions, finely sliced
  5. Make ready 2 tbsp sugar
  6. Take 480 ml full fat coconut milk
  7. Make ready 840 ml chicken or vegetable stock
  8. Make ready 250 grams polenta
  9. Prepare 120 ml coconut cream
  10. Take 2 clove garlic, finely chopped
  11. Get to taste salt & pepper
  12. Get Bean Salad
  13. Prepare 400 grams green beans, roughly chopped
  14. Make ready 1 tbsp sunflower oil
  15. Take 1 tbsp lemon juice
  16. Prepare 2 red chillies, finely chopped
  17. Make ready 1 parsley, finely chopped

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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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