Gluten-free, soy-free, fat-free option
This dish is a beautiful addition to any table - whether it be brunch, lunch, dinner or tapas! It is naturally gluten-free, as well as being vegan/dairy & egg-free! In true Italian fashion, the beauty of the dish is the simplicity of it, allowing you to savour the dazzling flavour of a few whole food ingredients rather than distracting your tastebuds with a confusing myriad of flavours, creams, butters, sodium and all that other bad stuff.
This dish can easily be adapted to fit a high carb low fat lifestyle - simply omit the oils and use non-stick where possible.
When cooking for myself, I will always omit oils, but when cooking for those who are not familiar with veganism or vegetarianism, I take it step-by-step. First vegan, then low fat vegan!
For the crust:
- 3 large tomatoes - I used one yellow tomato, one red tomato and one orange tomato
- 2 large white onions, halved
- Olive oil
- White beans - optional
- Fresh Basil
- Dried oregano
- 1 cups of vegetable stock
- 1 cups water
- 1/2 cup polenta
- 1.5 Tablespoon olive oil
- 1 bunch basil, chopped
- 375 g cherry tomatoes - I used yellow and red
- 3 garlic cloves, crushed
Heat the oven to 180C.
Boil the water and stock in a pot. Pour in the polenta and stir constantly over medium-high. The mixture will begin to thicken. As the mixture thickens even more, lower the temperature and continue stirring. When the mixture becomes thick and dense, turn off the heat and add basil and olive oil. Pour the mixture into a greased tart/pie dish and press down with a spoon until the top is even. For a non-fat option, use a nonstick dish instead. Allow the mixture to set while you prepare the rest of the ingredients.
Arrange onion halves and whole cherry tomatoes on a non-stick (or lined) baking tray. If desired, drizzle with olive oil. Place both the polenta pie dish and the tray of tomatoes in the oven and roast until the juices are almost spilling out of the tomatoes - about 12-15 minutes.
Remove the dishes. Slice the large tomatoes thickly and arrange the slices over the polenta. Then, place the roasted cherry tomatoes on the polenta, drizzling the leftover roasting juices over the top. Chop the roasted onions into smaller pieces and add them. Sprinkle dried oregano and white beans (if using). Add pieces of fresh basil to flavour.
Bake for 20 minutes, watching to make sure that the edges do not burn. You want the crust to be as crispy as possible!
Garnish with more fresh basil.