Hi, I am Marie. Today, I’m gonna show you how to make vickys tomato & onion polenta cake w bean salad recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. 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 favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Vickys Tomato & Onion Polenta Cake w Bean Salad is something which I’ve loved my whole life.
To be with this recipe, we have to prepare a few ingredients. 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:
- Take Polenta
- Prepare 8 large tomatoes, halved
- Make ready 2 tbsp sunflower oil
- Make ready 600 grams onions, finely sliced
- Take 2 tbsp sugar
- Prepare 480 ml full fat coconut milk
- Prepare 840 ml chicken or vegetable stock
- Take 250 grams polenta
- Get 120 ml coconut cream
- Get 2 clove garlic, finely chopped
- Prepare to taste salt & pepper
- Make ready Bean Salad
- Take 400 grams green beans, roughly chopped
- Get 1 tbsp sunflower oil
- Make ready 1 tbsp lemon juice
- Make ready 2 red chillies, finely chopped
- Take 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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