Recipe of Award-winning 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, I will show you a way to make a distinctive dish, vickys tomato & onion polenta cake w bean salad, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a 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 is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must 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 can achieve that.

The ingredients needed to make Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:

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

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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