"Polenta Fritter Cakes with Semi-Dried Tomatoes" – Rachael Ray

Ingredients

• 3 cups chicken or vegetable broth, or water
• 3 cups whole milk
• 2 cups quick-cooking polenta (such as Bob's Red Mill)
• 1 ½ cups (6 oz.) grated Parmigiano-Reggiano and/or Pecorino
• 2 tbsp. EVOO, plus more for drizzling, or good butter
• 1 tbsp. coarsely ground black pepper
• 2 tsp. honey plus some to drizzle
• ¾ cup drained semi-dried tomatoes, chopped
• Nonaerosol cooking spray
• 6 cups baby or wild arugula
• 1 lemon, halved
• ¼ cup celery leaves or fresh parsley, chopped