Rosemary Roman Polenta/Grits Cakes
Rosemary Roman Polenta/Grits Cakes. Great recipe for Rosemary Roman Polenta/Grits Cakes. I remember reading about this recipe so long ago I cannot remember the book I think maybe "The Frugal Gourmet" the one with real old Roman recipes. In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt.
Ingredients
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You need 1-1/2 tablespoons of dried rosemary
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You need 1 teaspoon of kosher salt
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Prepare 1-1/2 cup of milk
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Prepare 2/3 cup of grits/ polenta
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It’s 2/3 cup of grated parmesan cheese
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You need 1/2 stick of butter
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Prepare As needed of nonstick spray
Steps
- 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 9×13 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!!.
Heat the butter and olive oil in a large saucepan. Add the chicken stock, half-and-half, and milk and bring to. Distribute the artichoke quarters over the crust, cut Got leftover grits? If you refrigerate them overnight, you can easily turn them into grit cakes – perfect for breakfast, lunch or dinne. Dredge the grits pieces with flour, shaking off any excess flour.
