Rosemary Roman Polenta/Grits Cakes. 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. First, the cheesy, herby polenta is cooled to set, then broiled or baked with more cheese on top. Lift each one out with a spatula and cut diagonally into triangles.

Bring water to a boil in a medium saucepan over medium heat. Add the lemon zest and chopped rosemary, then gently fold in the polenta and baking powder to combine. So I made my pretty, rosemary-infused cake with thick sugar crystals sprinkled on top. You can cook 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. You need 1 teaspoon of kosher salt.
3. It's 1-1/2 cup of milk.
4. Prepare 2/3 cup of grits/ polenta.
5. You need 2/3 cup of grated parmesan cheese.
6. You need 1/2 stick of butter.
7. It's As needed of nonstick spray.

I even wrapped it up for myself! (Suggestion… if you do this with Eat only the rosemary that's inside the cake. Don't eat the backyard plant placed on top. Let cool several hours or overnight. Right around this time in the Bay Area's culinary history, chefs were beginning to experiment with savory-sweet combinations, such as this polenta pound cake, which is delicately scented with fresh rosemary.

Rosemary Roman Polenta/Grits Cakes instructions

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!!.

This Orange & Rosemary Polenta Cake uses a variety of oranges to give it a colorful, jeweled top. In a bowl, stir together the flour, polenta, baking powder, and rosemary and set aside. Nadiya's orange polenta cake uses fresh herbs that lend it a really special flavour, plus a syrup to make it extra moist. Polenta has a unique texture and can carry other flavours really well, especially citrus. When baked in a cake, it produces a sturdy structure and acts like a sponge, drawing in all the flavour.