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.
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.
Open in Cookpad AppSteps
- 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!!
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