Steps to Prepare Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF in 16 Minutes for Young Wife

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To begin with this recipe, we have to 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:

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