Oven, Pot (small), Stovetop, Whisk, Cake pan
Preheat the oven to 425°F. Slice the sun-dried tomatoes.
Bring a saucepan of milk to a gentle boil over medium heat. Add the polenta & whisk continuously for 5 min, or until creamy & smooth. Add the parmesan, sun-dried tomatoes, Herbes de Provence, salt & pepper. Stir to combine.
Pour the polenta in a cake pan lined with parchment paper or lightly greased with olive oil. Flatten the polenta with a spatula. Bake for 20 min.
When the polenta cake is lightly golden on top. Remove it from the oven. Cut into wedges or squares & serve over a bed of arugula. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted Polenta Cakes" contains 378 Energy, 10 g of Fat, 59 g of Carbohydrates, 12 g of Protein, 3 g of Fiber.