Hello, I am Jane. Today, I will show you a way to make rosemary roman polenta/grits cakes recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rosemary Roman Polenta/Grits Cakes Recipe
Rosemary Roman Polenta/Grits Cakes is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Rosemary Roman Polenta/Grits Cakes is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. 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:
- Prepare 1-1/2 tablespoons dried rosemary
- Take 1 teaspoon kosher salt
- Get 1-1/2 cup milk
- Get 2/3 cup grits/ polenta
- Get 2/3 cup grated parmesan cheese
- Make ready 1/2 stick butter
- Prepare 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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