Hello, I’m Joana. Today, I will show you a way to make rosemary roman polenta/grits cakes recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Rosemary Roman Polenta/Grits Cakes Recipe
Rosemary Roman Polenta/Grits Cakes is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Rosemary Roman Polenta/Grits Cakes is something which I have loved my whole life. They’re nice and they look fantastic.
To be with this recipe, we must prepare a few ingredients. You can have rosemary roman polenta/grits cakes using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Rosemary Roman Polenta/Grits Cakes:
- Get 1-1/2 tablespoons dried rosemary
- Get 1 teaspoon kosher salt
- Get 1-1/2 cup milk
- Take 2/3 cup grits/ polenta
- Get 2/3 cup grated parmesan cheese
- Prepare 1/2 stick butter
- Take As needed nonstick spray
Steps to make Rosemary Roman Polenta/Grits Cakes:
- Preheat the oven 450 degrees Fahrenheit
- Heat the milk but not boiling. Add the rosemary.
- When the rosemary steeps for 12 minutes stirring constantly pour the grits into the hot milk. Let simmer stirring often now add the salt.
- Add the cheese. Stir well no lumps. Cover and let sit covered for 15 minutes.
- Take some parchment paper add to a 9x13 pan. Spray the paper with nonstick spray. Pour the grits into the pan on top of the paper.
- Put into the freezer for 30 - 40 minutes. Take the paper with the grits on top of the paper and put onto a larger pan. Slice the grits into squares and spread them out just a bit.
- Bake in the oven 25 minutes.
- In the freezer the pan shifted. So I have thin squares and thick squares. Both of which were awesome. The thin was just crispy. The thick is got a firm outwards and creamy insides.
- I hope you enjoy!!
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