Hi, I am Clara. Today, I’m gonna show you how to make vickys tomato & onion polenta cake w bean salad recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. 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 in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Vickys Tomato & Onion Polenta Cake w Bean Salad is something that I’ve loved my whole life.
To get started with this recipe, we have to 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 can achieve that.
The ingredients needed to make Vickys Tomato & Onion Polenta Cake w Bean Salad:
- Make ready Polenta
- Prepare 8 large tomatoes, halved
- Make ready 2 tbsp sunflower oil
- Take 600 grams onions, finely sliced
- Prepare 2 tbsp sugar
- Make ready 480 ml full fat coconut milk
- Make ready 840 ml chicken or vegetable stock
- Take 250 grams polenta
- Take 120 ml coconut cream
- Get 2 clove garlic, finely chopped
- Take to taste salt & pepper
- Get Bean Salad
- Make ready 400 grams green beans, roughly chopped
- Make ready 1 tbsp sunflower oil
- Take 1 tbsp lemon juice
- Take 2 red chillies, finely chopped
- Get 1 parsley, finely chopped
Steps 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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