How to Make Quick 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

Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to make a special 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 am going to make it a little bit unique. This will be really delicious.

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To begin 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 cook that.

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

{Prepare of Polenta.
{Take of large tomatoes, halved.
{Make ready of sunflower oil.
{Prepare of onions, finely sliced.
{Get of sugar.
{Prepare of full fat coconut milk.
{Prepare of chicken or vegetable stock.
{Make ready of polenta.
{Take of coconut cream.
{Take of garlic, finely chopped.
{Take of salt & pepper.
{Get of Bean Salad.
{Prepare of green beans, roughly chopped.
{Take of sunflower oil.
{Take of lemon juice.
{Take of red chillies, finely chopped.
{Make ready of parsley, finely chopped.

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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