Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys tomato & onion polenta cake w bean salad, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit unique. 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 popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice 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.
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To begin with this particular recipe, we have to first prepare a few components. 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 that.
The ingredients needed to make Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:
- Make ready Polenta
- Prepare 8 large tomatoes, halved
- Take 2 tbsp sunflower oil
- Take 600 grams onions, finely sliced
- Prepare 2 tbsp sugar
- Make ready 480 ml full fat coconut milk
- Take 840 ml chicken or vegetable stock
- Take 250 grams polenta
- Prepare 120 ml coconut cream
- Make ready 2 clove garlic, finely chopped
- Get to taste salt & pepper
- Make ready Bean Salad
- Make ready 400 grams green beans, roughly chopped
- Take 1 tbsp sunflower oil
- Make ready 1 tbsp lemon juice
- Make ready 2 red chillies, finely chopped
- Make ready 1 parsley, finely chopped
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Steps 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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