Roasted Polenta Cakes

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Polenta is delicious in a thousand different ways. Here's an example!

Victoire
Victoire
Vegetarian
Easy
307

5 minutes

Prep time

24 minutes

Cook time

382 cal.

Per serving

Utensils

Oven, Pot (small), Stovetop, Whisk, Cake pan, Knife

recipe

Sun-dried tomatoes

Step 1

Preheat the oven to 425°F. Slice the sun-dried tomatoes.

Polenta
Milk (whole)
Parmesan (grated)
Sun-dried tomatoes
Italian seasoning

Step 2

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.

Step 3

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.

Arugula

Step 4

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!

Personal notes

Add your own flavor!


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Nutrition facts

Average estimated amount for one serving

Energy382 cal.
Fat10 g
Carbohydrates60 g
Protein12 g
Fiber3 g

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 382 Energy, 10 g of Fat, 60 g of Carbohydrates, 12 g of Protein, 3 g of Fiber.

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Roasted Polenta Cakes