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!
Average estimated amount for one serving
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.