Rosemary Roman Polenta/Grits Cakes

Are you looking for recipe inspiration Rosemary Roman Polenta/Grits Cakes ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Rosemary Roman Polenta/Grits Cakes What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Rosemary Roman Polenta/Grits Cakes, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Rosemary Roman Polenta/Grits Cakes delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Rosemary Roman Polenta/Grits Cakes adalah 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.

So, this time, let’s try it, let’s create it Rosemary Roman Polenta/Grits Cakes home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Rosemary Roman Polenta/Grits Cakes use 7 type of material and 9 manufacturing step. Here’s how to make the dish.

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.

Ingredients and spices that need to be prepared to make Rosemary Roman Polenta/Grits Cakes:

  1. 1-1/2 tablespoons dried rosemary
  2. 1 teaspoon kosher salt
  3. 1-1/2 cup milk
  4. 2/3 cup grits/ polenta
  5. 2/3 cup grated parmesan cheese
  6. 1/2 stick butter
  7. 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 9×13 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!!

How ? It’s easy? That’s how to make Rosemary Roman Polenta/Grits Cakes which you can practice at home. Hopefully useful and good luck!

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