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

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

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Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF how to cook:

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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