Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, rosemary roman polenta/grits cakes. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Mixed with fragrant rosemary and drizzled with a lemony glaze, this polenta cake is sure to become your new favorite dessert. 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.
Rosemary Roman Polenta/Grits Cakes is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Rosemary Roman Polenta/Grits Cakes is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook rosemary roman polenta/grits cakes using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Rosemary Roman Polenta/Grits Cakes:
- Get 1-1/2 tablespoons dried rosemary
- Make ready 1 teaspoon kosher salt
- Take 1-1/2 cup milk
- Get 2/3 cup grits/ polenta
- Get 2/3 cup grated parmesan cheese
- Take 1/2 stick butter
- Make ready As needed nonstick spray
Beat butter, honey and lemon rind in an electric mixer until light and fluffy. 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. 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. Add the lemon zest and chopped rosemary, then gently fold in the polenta and baking powder to combine. Polenta is a staple of Italian cuisine, whereas grits are a Southern staple. While polenta is made from ground yellow corn Your purist friends may wrinkle their noses at your polenta substitution, but you'll silence them pretty quickly with a taste of grit cake!
So that is going to wrap it up for this special food rosemary roman polenta/grits cakes recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
