Rosemary Roman Polenta/Grits Cakes
Rosemary Roman Polenta/Grits Cakes

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, rosemary roman polenta/grits cakes. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Rosemary Roman Polenta/Grits Cakes is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Rosemary Roman Polenta/Grits Cakes is something which I have loved my whole life. They’re nice and they look wonderful.

The bright, citrusy flavor of these Italian cakes combined with their distinctive moist, chewy texture makes for a light, fresh afternoon snack. Italians love these little tea cakes, and knowing that they're naturally gluten-free, you will too! This Roman rosemary polenta, baked and cut into squares, is wonderful on its own or with any accompaniment, but is particularly great a mound of orange and chili-flecked cavolo nero. First, the cheesy, herby polenta is cooled to set, then broiled or baked with more cheese on top.

To get started with this recipe, we must first 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:
  1. Prepare 1-1/2 tablespoons dried rosemary
  2. Make ready 1 teaspoon kosher salt
  3. Prepare 1-1/2 cup milk
  4. Take 2/3 cup grits/ polenta
  5. Make ready 2/3 cup grated parmesan cheese
  6. Take 1/2 stick butter
  7. Prepare As needed nonstick spray

Let cool several hours or overnight. Brush with half of the olive oil. So I made my pretty, rosemary-infused cake with thick sugar crystals sprinkled on top. I even wrapped it up for myself! (Suggestion… if you do this with Eat only the rosemary that's inside the cake.

Instructions to make Rosemary Roman Polenta/Grits Cakes:
  1. Preheat the oven 450 degrees Fahrenheit
  2. Heat the milk but not boiling. Add the rosemary.
  3. When the rosemary steeps for 12 minutes stirring constantly pour the grits into the hot milk. Let simmer stirring often now add the salt.
  4. Add the cheese. Stir well no lumps. Cover and let sit covered for 15 minutes.
  5. 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.
  6. 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.
  7. Bake in the oven 25 minutes.
  8. 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.
  9. I hope you enjoy!!

So I made my pretty, rosemary-infused cake with thick sugar crystals sprinkled on top. I even wrapped it up for myself! (Suggestion… if you do this with Eat only the rosemary that's inside the cake. Don't eat the backyard plant placed on top. This Orange & Rosemary Polenta Cake uses a variety of oranges to give it a colorful, jeweled top. In a bowl, stir together the flour, polenta, baking powder, and rosemary and set aside.

So that’s going to wrap it up for this special food rosemary roman polenta/grits cakes recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!