Roasted Polenta Cakes

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

Victoire
Victoire
236

5 minutes

Prep time

24 minutes

Cook time

378 cal.

Per serving

Utensils

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

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!

Nutrition facts

Average estimated amount for one serving

Energy378 cal.
Fat10 g
Carbohydrates59 g
Protein12 g
Fiber3 g

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.

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Roasted Polenta Cakes
Easy