Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys tomato & onion polenta cake w bean salad, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. 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 can achieve it.
The ingredients needed to make Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:
- Take Polenta
- Take 8 large tomatoes, halved
- Take 2 tbsp sunflower oil
- Take 600 grams onions, finely sliced
- Make ready 2 tbsp sugar
- Get 480 ml full fat coconut milk
- Get 840 ml chicken or vegetable stock
- Make ready 250 grams polenta
- Prepare 120 ml coconut cream
- Get 2 clove garlic, finely chopped
- Take to taste salt & pepper
- Take Bean Salad
- Get 400 grams green beans, roughly chopped
- Get 1 tbsp sunflower oil
- Prepare 1 tbsp lemon juice
- Make ready 2 red chillies, finely chopped
- 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:
- 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
Sometimes I do a thing here. It used to be somewhere else but now it's here again. There's nothing like the flavor of a tomato that's fresh from the garden, whether you're eating it by itself or using it in a delicious recipe. Tomato chutney recipe for South Indian breakfasts like idli, dosa, pesarattu, pongal or roti, paratha. Tomato chutney is a traditional South Indian condiment made with tomatoes, spices and herbs.
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