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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, rosemary roman polenta/grits cakes. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Rosemary Roman Polenta/Grits Cakes is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Rosemary Roman Polenta/Grits Cakes is something which I have loved my whole life. They are nice and they look fantastic.

See great recipes for Rosemary Roman Polenta/Grits Cakes, Cast Iron Roman Pizza too! A typical three beans soup with a kick. Rosemary & Garlic Red skin potatos.

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 can achieve that.

The ingredients needed to make Rosemary Roman Polenta/Grits Cakes:
  1. Get 1-1/2 tablespoons dried rosemary
  2. Prepare 1 teaspoon kosher salt
  3. Get 1-1/2 cup milk
  4. Get 2/3 cup grits/ polenta
  5. Make ready 2/3 cup grated parmesan cheese
  6. Take 1/2 stick butter
  7. Prepare As needed nonstick spray

Add the chicken stock, half-and-half, and milk and bring to. In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Serve these tasty fried grits cakes for breakfast or top them with creamed chicken or a creamy shrimp sauce for a delicious everyday meal. They would also be delicious served like polenta with a little marinara and Parmesan cheese.

Instructions 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!!

Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. In a saucepan, bring to the boil the chicken stock, water, milk, garlic, rosemary and salt. Remove from the heat and stir in the Parmesan cheese until well combined. Grits have terrific potential in their solid state.

So that is going to wrap it up with this special food rosemary roman polenta/grits cakes recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!