Recipe: Yummy 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. The Bombay Chef Varun Inamdar is here to give you a lesson on basic cooking. With the chef learn how to chop, slice and puree tomatoes in multiple ways. Rotten Tomatoes, home of the Tomatometer, is the most trusted measurement of quality for Movies & TV.

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

1. It's of Polenta.
2. You need 8 of large tomatoes, halved.
3. Prepare 2 tbsp of sunflower oil.
4. Prepare 600 grams of onions, finely sliced.
5. Prepare 2 tbsp of sugar.
6. It's 480 ml of full fat coconut milk.
7. Prepare 840 ml of chicken or vegetable stock.
8. It's 250 grams of polenta.
9. Prepare 120 ml of coconut cream.
10. It's 2 clove of garlic, finely chopped.
11. It's to taste of salt & pepper.
12. Prepare of Bean Salad.
13. It's 400 grams of green beans, roughly chopped.
14. Prepare 1 tbsp of sunflower oil.
15. It's 1 tbsp of lemon juice.
16. You need 2 of red chillies, finely chopped.
17. Prepare 1 of parsley, finely chopped.

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

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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