Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, rosemary roman polenta/grits cakes. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Rosemary Roman Polenta/Grits Cakes is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Rosemary Roman Polenta/Grits Cakes is something which I have loved my whole life.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready 1-1/2 tablespoons dried rosemary
- Take 1 teaspoon kosher salt
- Take 1-1/2 cup milk
- Get 2/3 cup grits/ polenta
- Make ready 2/3 cup grated parmesan cheese
- Take 1/2 stick butter
- Take 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:
- 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!!
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 your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
