Vickys Caramelised Onion & Tomato Polenta Cake with

Name: Vickys Caramelised Onion & Tomato Polenta Cake with a Warm Bean Salad, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 large tomatoes, halved, 2 tbsp sunflower oil, 600 grams onions, finely sliced, 2 tbsp sugar, and more.

Yes, Vickys Caramelised Onion & Tomato Polenta Cake with a Warm Bean Salad, Gluten, Dairy, Egg & Soy-Free falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions