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

Spread the polenta evenly into the cake tin

Layer the caramelized onions on top, then the tomatoes

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