Easiest Way to Prepare Tasty 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.

Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF 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.

Ingredients of Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF

  1. Prepare of Polenta.
  2. It’s 8 of large tomatoes, halved.
  3. It’s 2 tbsp of sunflower oil.
  4. You need 600 grams of onions, finely sliced.
  5. You need 2 tbsp of sugar.
  6. Prepare 480 ml of full fat coconut milk.
  7. It’s 840 ml of chicken or vegetable stock.
  8. You need 250 grams of polenta.
  9. Prepare 120 ml of coconut cream.
  10. Prepare 2 clove of garlic, finely chopped.
  11. Prepare to taste of salt & pepper.
  12. Prepare of Bean Salad.
  13. Prepare 400 grams of green beans, roughly chopped.
  14. Prepare 1 tbsp of sunflower oil.
  15. You need 1 tbsp of lemon juice.
  16. Prepare 2 of red chillies, finely chopped.
  17. Prepare 1 of parsley, finely chopped.

Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF instructions

  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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