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

Name: Vickys Tomato & Onion Polenta Cake w Bean Salad, GF DF EF SF NF
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 8 large tomatoes, halved; 2 tbsp sunflower oil; 600 grams onions, finely sliced; 2 tbsp sugar; 480 ml full fat coconut milk; 840 ml chicken or vegetable stock; 250 grams polenta; 120 ml coconut cream; 2 clove garlic, finely chopped; to taste salt & pepper; 400 grams green beans, roughly chopped; 1 tbsp sunflower oil; 1 tbsp lemon juice; 2 red chillies, finely chopped; 1 parsley, finely chopped

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

So smooth and creamy! The caramelized onions make this dish extra delicious. You can use dairy milk and cream or add some grated cheese to the polenta mixture if you like

Ingredients

1 hour

8 servings

Polenta
8large tomatoes, halved
2 tbspsunflower oil
600 gramsonions, finely sliced
2 tbspsugar
480 mlfull fat coconut milk
840 mlchicken or vegetable stock
250 gramspolenta
120 mlcoconut cream
2 clovegarlic, finely chopped
to tastesalt & pepper
Bean Salad
400 gramsgreen beans, roughly chopped
1 tbspsunflower oil
1 tbsplemon juice
2red chillies, finely chopped
1parsley, finely chopped

Cooking Instructions

1 hour

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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Written by

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on June 07, 2014 13:12

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!

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