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This write-up will review the Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF dish. For those of you that are currently trying to make tasty Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF food, you can try the recipes composed in this short article.
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To begin with this particular 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.
Preparation To Make of Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:
- Take Polenta
- Take large tomatoes, halved
- Prepare sunflower oil
- Take onions, finely sliced
- Take sugar
- Take full fat coconut milk
- Take chicken or vegetable stock
- Make ready polenta
- Take coconut cream
- Take garlic, finely chopped
- Take salt & pepper
- Prepare Bean Salad
- Take green beans, roughly chopped
- Get sunflower oil
- Make ready lemon juice
- Take red chillies, finely chopped
- Get parsley, finely chopped
This is a great flavoured recipe which works with chicken drumsticks or thighs too. You can scale the recipe down for a smaller table but don't half the marinade - cut it by just a quarter to give yourself enough cooking liquid HEIRLOOM TOMATO SLIDESHOW (all photos by Johnny C. Lam) ROADSIDE STAND The Roadside Stand will be open in May for the season! You can even pick up a fresh-to-go lemonade from Lemonade Dave.
How 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
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