Hello, I’m Kate. Today, we’re going to make vickys tomato & onion polenta cake w bean salad recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vickys Tomato & Onion Polenta Cake w Bean Salad Recipe
Vickys Tomato & Onion Polenta Cake w Bean Salad is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Vickys Tomato & Onion Polenta Cake w Bean Salad is something that I have loved my entire life. They are nice and they look wonderful.
To be with this recipe, we have to first prepare a few components. You can cook vickys tomato & onion polenta cake w bean salad 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:
- Take Polenta
- Make ready large tomatoes, halved
- Take sunflower oil
- Get onions, finely sliced
- Prepare sugar
- Take full fat coconut milk
- Get chicken or vegetable stock
- Get polenta
- Get coconut cream
- Get garlic, finely chopped
- Take salt & pepper
- Get Bean Salad
- Get green beans, roughly chopped
- Take sunflower oil
- Get lemon juice
- Get red chillies, finely chopped
- Prepare parsley, finely chopped
Instructions to make Vickys Tomato & Onion Polenta Cake w Bean Salad:
- 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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