Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys tomato & onion polenta cake w bean salad, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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To begin with this recipe, we must 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 cook it.

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

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

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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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