Hey everyone, I hope you are 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. One of my favorites. This time, I’m gonna make it a bit tasty. 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 well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is something which I have loved my whole life.
To get started with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:
- Prepare Polenta
- Take large tomatoes, halved
- Take sunflower oil
- Prepare onions, finely sliced
- Make ready sugar
- Make ready full fat coconut milk
- Get chicken or vegetable stock
- Get polenta
- Prepare coconut cream
- Take garlic, finely chopped
- Take salt & pepper
- Get Bean Salad
- Make ready green beans, roughly chopped
- Take sunflower oil
- Take lemon juice
- Take red chillies, finely chopped
- Get parsley, finely chopped
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Instructions 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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