Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF
Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF

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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:
  1. Take Polenta
  2. Take large tomatoes, halved
  3. Prepare sunflower oil
  4. Take onions, finely sliced
  5. Take sugar
  6. Take full fat coconut milk
  7. Take chicken or vegetable stock
  8. Make ready polenta
  9. Take coconut cream
  10. Take garlic, finely chopped
  11. Take salt & pepper
  12. Prepare Bean Salad
  13. Take green beans, roughly chopped
  14. Get sunflower oil
  15. Make ready lemon juice
  16. Take red chillies, finely chopped
  17. 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:
  1. Preheat the oven to gas 9 / 240C / 475 and line a baking tray
  2. Put the tomatoes cut sides up on the tray and drizzle with 1 tablespoon of the oil
  3. Bake for 30 minutes uncovered
  4. 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
  5. 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
  6. Grease a 22cm springform cake tin
  7. Stir the cream and garlic into the polenta mixture and add salt & pepper to taste
  8. Turn the oven down to gas 8 / 220C / 450°F
  9. Spread the polenta evenly into the cake tin
  10. Layer the caramelized onions on top, then the tomatoes
  11. Bake uncovered for 15 minutes
  12. Let stand 10 minutes before releasing from the tin
  13. 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
  14. Cut the polenta into wedges and serve hot with the bean salad
  15. Serves 6 - 8

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