Vickys Caramelised Onion & Tomato Polenta Cake with a Warm Bean Salad, Gluten, Dairy, Egg & Soy-Free

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
• 1 salt & pepper to taste
• 400 grams green beans
• roughly chopped
• 1 tbsp sunflower oil
• 1 tbsp lemon juice
• 2 red chillies
• finely chopped
• 1 parsley
• finely chopped

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.
6. Gradually add the polenta and let simmer for 10 minutes until thickened
7. Grease a 22cm springform cake tin
8. Stir the cream and garlic into the polenta mixture and add salt & pepper to taste
9. Turn the oven down to gas 8 / 220C / 450F
10. Spread the polenta evenly into the cake tin
11. Layer the caramelized onions on top, then the tomatoes
12. Bake uncovered for 15 minutes
13. Let stand 10 minutes before releasing from the tin
14. While cooling, make the bean salad.
15. Simply boil the beans for a few minutes until tender, then drain and toss with the oil, juice, chilli and parsley
16. Cut the polenta into wedges and serve warm with the bean salad
17. Serves 6 - 8