Jow - Recipe: Roasted Polenta Cakes

Roasted Polenta Cakes

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

Victoire
5 minutesPrep time
24 minutesCook time
386 cal.Per serving
  

Utensils

Oven, Pot (small), Stovetop, Whisk, Cake Pan

recipe

Sun-dried tomato

Step 1

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

Polenta
Milk
Parmesan (grated)
Herbes de Provence
Sun-dried tomato

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!

Nutrition facts

Average estimated amount for one serving

Energy386 cal.
Fat10g
Carbohydrates60g
Protein12g

On average, one serving of the recipe "Roasted Polenta Cakes" contains 386 Energy, 10 g of Fat, 60 g of Carbohydrates, 12 g of Protein.

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Roasted Polenta Cakes