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Before you jump to Rosemary Roman Polenta/Grits Cakes recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.
Remember when the only men and women who cared about the natural environment were tree huggers along with hippies? That's a thing of the past now, with everyone being aware of the problems besetting the planet and the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more environmentally friendly we won't be able to fix the problems of the environment. This should happen soon and living in methods more friendly to the environment should become a goal for every individual family. Keep reading for some methods to go green and save energy, largely in the kitchen.
A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can certainly cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
The kitchen on its own offers you many small means by which energy and money can be saved. Eco-friendly living just isn't that hard. Mostly, all it will take is a little common sense.
We hope you got insight from reading it, now let's go back to rosemary roman polenta/grits cakes recipe. You can cook rosemary roman polenta/grits cakes using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Rosemary Roman Polenta/Grits Cakes:
- Use 1-1/2 tablespoons of dried rosemary.
- Take 1 teaspoon of kosher salt.
- Prepare 1-1/2 cup of milk.
- Take 2/3 cup of grits/ polenta.
- Prepare 2/3 cup of grated parmesan cheese.
- Prepare 1/2 stick of butter.
- Take As needed of nonstick spray.
Instructions to make Rosemary Roman Polenta/Grits Cakes:
- Preheat the oven 450 degrees Fahrenheit.
- Heat the milk but not boiling. Add the rosemary..
- When the rosemary steeps for 12 minutes stirring constantly pour the grits into the hot milk. Let simmer stirring often now add the salt..
- Add the cheese. Stir well no lumps. Cover and let sit covered for 15 minutes..
- 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..
- 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..
- Bake in the oven 25 minutes..
- 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..
- 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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