Is there a better way to eat healthy and add a gluten free snack to your lunch than with our sun-dried tomato polenta rounds? These are also packed with parmesan and topped with ricotta for added flavor.
Bring the milk to a boil in a medium saucepan over medium heat.
Whisk in the polenta slowly.
Return to a boil, and turn heat to low to simmer.
Simmer, whisking often, until very thick, about 10 minutes.
Mix in the rosemary, garlic, salt, 1/4 cup sun-dried tomatoes and cheese.
Turn the polenta out onto a prepared 9x13" pan.
Smooth it into a flat layer and cool in refrigerator at least 3 hours or over night.
Cut into rounds and fry in Colavita olive oil until golden brown.
Mix the remaining 1/4 cup sun-dried tomatoes with 1 cup ricotta cheese.
Spread on top of cooked rounds as a garnish.