Hi, I’m Kate. Today, we’re going to prepare vickys tomato & onion polenta cake w bean salad recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really 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 well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Vickys Tomato & Onion Polenta Cake w Bean Salad is something which I’ve loved my whole life. They’re nice and they look wonderful.
To be with this particular recipe, we have to prepare a few components. You can have vickys tomato & onion polenta cake w bean salad 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:
- Get Polenta
- Prepare 8 large tomatoes, halved
- Prepare 2 tbsp sunflower oil
- Take 600 grams onions, finely sliced
- Make ready 2 tbsp sugar
- Prepare 480 ml full fat coconut milk
- Make ready 840 ml chicken or vegetable stock
- Make ready 250 grams polenta
- Make ready 120 ml coconut cream
- Make ready 2 clove garlic, finely chopped
- Get to taste salt & pepper
- Get Bean Salad
- Take 400 grams green beans, roughly chopped
- Take 1 tbsp sunflower oil
- Take 1 tbsp lemon juice
- Take 2 red chillies, finely chopped
- Prepare 1 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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