Rosemary Roman Polenta/Grits Cakes. Mixed with fragrant rosemary and drizzled with a lemony glaze, this polenta cake is sure to become your new favorite dessert. This Roman rosemary polenta, baked and cut into squares, is wonderful on its own or with any accompaniment, but is particularly great a mound of orange and chili-flecked cavolo nero. Add the lemon zest and chopped rosemary, then gently fold in the polenta and baking powder to combine.

Grits, polenta, and cornmeal all forms of ground corn are versatile, gluten-free, and can be used in everything from pancakes to cookies. This cake gets its moist texture from ripe pears and a simple rosemary syrup. The best part: no mixer required. You can have Rosemary Roman Polenta/Grits Cakes using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Rosemary Roman Polenta/Grits Cakes

1. It's 1-1/2 tablespoons of dried rosemary.
2. It's 1 teaspoon of kosher salt.
3. It's 1-1/2 cup of milk.
4. You need 2/3 cup of grits/ polenta.
5. It's 2/3 cup of grated parmesan cheese.
6. It's 1/2 stick of butter.
7. You need As needed of nonstick spray.

Polenta is a staple of Italian cuisine, whereas grits are a Southern staple. While polenta is made from ground yellow corn Your purist friends may wrinkle their noses at your polenta substitution, but you'll silence them pretty quickly with a taste of grit cake! Let cool several hours or overnight. Brush with half of the olive oil.

Rosemary Roman Polenta/Grits Cakes step by step

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!!.

I even bake rosemary and lemon polenta cookies using this type of coarse cornmeal because I enjoy it so much. You can find this type of cornmeal in your regular grocery store. I often buy Bob's Red Mill Polenta Corn Grits and sometimes splurge on the special cornmeal and corn grits from Anson Mills. The Best Polenta Cornbread Recipes on Yummly Polenta Cornbread, Polenta Cornbread, Gluten Free Cornbread With Polenta.