Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys tomato & onion polenta cake w bean salad, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first 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 it.
The ingredients needed to make Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:
- Get Polenta
- Prepare 8 large tomatoes, halved
- Prepare 2 tbsp sunflower oil
- Make ready 600 grams onions, finely sliced
- Make ready 2 tbsp sugar
- Take 480 ml full fat coconut milk
- Get 840 ml chicken or vegetable stock
- Prepare 250 grams polenta
- Make ready 120 ml coconut cream
- Get 2 clove garlic, finely chopped
- Prepare to taste salt & pepper
- Prepare Bean Salad
- Take 400 grams green beans, roughly chopped
- Get 1 tbsp sunflower oil
- Prepare 1 tbsp lemon juice
- Get 2 red chillies, finely chopped
- Get 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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