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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, rosemary roman polenta/grits cakes. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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. Mixed with fragrant rosemary and drizzled with a lemony glaze, this polenta cake is sure to become your new favorite dessert.

Rosemary Roman Polenta/Grits Cakes is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Rosemary Roman Polenta/Grits Cakes is something which I’ve loved my whole life. They are fine and they look fantastic.

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. Make ready 1-1/2 tablespoons dried rosemary
  2. Prepare 1 teaspoon kosher salt
  3. Take 1-1/2 cup milk
  4. Prepare 2/3 cup grits/ polenta
  5. Prepare 2/3 cup grated parmesan cheese
  6. Make ready 1/2 stick butter
  7. Make ready As needed nonstick spray

Brush with half of the olive oil. "Eddie makes a mean pound cake," Damien Schaefer says admiringly of chef Eddie Russell, a fellow member of The FourCoursemen. Rosemary Polenta Recipe photo by Taste of Home. Prepare polenta according to package directions for soft polenta, stirring in cheese, rosemary and enough water to achieve desired consistency. Add the rosemary, lemon zest, polenta and stock to the saucepan and cook according to the polenta packet instructions stirring constantly.

Steps 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!!

To serve, once the polenta is cooked, add the spinach leaves and stir through until wilted. Place the polenta mixture onto a plate and top with the cheese. Bring water to a boil in a medium saucepan over medium heat. Rosemary & Parmesan Baked Polenta ChipsLike Potato Chips, But More Delicious! Well it's made a maize flour, or cornmeal, that is popular in Northern Italy and a few other spots in Europe.

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