Hi, I am Clara. Today, we’re going to make rosemary roman polenta/grits cakes recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. 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 foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Rosemary Roman Polenta/Grits Cakes is something that I have loved my whole life. They are fine and they look fantastic.
To get started 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 can achieve that.
The ingredients needed to make Rosemary Roman Polenta/Grits Cakes:
- Get 1-1/2 tablespoons dried rosemary
- Get 1 teaspoon kosher salt
- Prepare 1-1/2 cup milk
- Make ready 2/3 cup grits/ polenta
- Get 2/3 cup grated parmesan cheese
- Prepare 1/2 stick butter
- Make ready As needed nonstick spray
Instructions 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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