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

Before you jump to Rosemary Roman Polenta/Grits Cakes recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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We hope you got insight from reading it, now let’s go back to rosemary roman polenta/grits cakes recipe. To make rosemary roman polenta/grits cakes you need 7 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Rosemary Roman Polenta/Grits Cakes:
  1. You need 1-1/2 tablespoons dried rosemary
  2. Provide 1 teaspoon kosher salt
  3. Use 1-1/2 cup milk
  4. Prepare 2/3 cup grits/ polenta
  5. Use 2/3 cup grated parmesan cheese
  6. Provide 1/2 stick butter
  7. Prepare As needed nonstick spray
Steps 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!!

The bright, citrusy flavor of these Italian cakes combined with their distinctive moist, chewy texture makes for a light, fresh afternoon snack. Italians love these little tea cakes, and knowing that they're naturally gluten-free, you will too! Place the polenta or grits in a small saucepan and pour the cold water over it. Add the milk and rosemary and place over medium heat. Cook, stirring frequently, until the polenta thickens and begins to pull away from the side of the pan.

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