Rosemary Roman Polenta/Grits Cakes Recipe

Categories: Recipes

Rosemary Roman Polenta/Grits Cakes Recipe

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

You need 1-1/2 tablespoons of dried rosemary
You need 1 teaspoon of kosher salt
Prepare 1-1/2 cup of milk
Prepare 2/3 cup of grits/ polenta
It’s 2/3 cup of grated parmesan cheese
You need 1/2 stick of butter
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.

(Visited 45 times, 1 visits today)

ReceptOK