Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vickys tomato & onion polenta cake w bean salad, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
From The Farm Cooking School presents the first of Cynthia Peters' Local Food Heroes, a series of posts on the innovative food and wine producers of Prince Edward County and the delicious things they make. I play around with this recipe a lot – using many varieties of tomatoes, combinations of herbs, different varieties of onions and garlic, etc. On Saturday, I added some heirloom peppers; last night a red bell and a couple of banana peppers. HEIRLOOM TOMATO SLIDESHOW (all photos by Johnny C.
Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook vickys tomato & onion polenta cake w bean salad, gf df ef sf nf using 17 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF:
- Prepare Polenta
- Take 8 large tomatoes, halved
- Prepare 2 tbsp sunflower oil
- Take 600 grams onions, finely sliced
- Make ready 2 tbsp sugar
- Prepare 480 ml full fat coconut milk
- Prepare 840 ml chicken or vegetable stock
- Take 250 grams polenta
- Get 120 ml coconut cream
- Prepare 2 clove garlic, finely chopped
- Make ready to taste salt & pepper
- Prepare Bean Salad
- Get 400 grams green beans, roughly chopped
- Get 1 tbsp sunflower oil
- Get 1 tbsp lemon juice
- Get 2 red chillies, finely chopped
- Take 1 parsley, finely chopped
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Steps 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
- Ready to serve and ENJOY!
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