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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 Foods That Can Make Your Mood Better.

A lot of us believe that comfort foods are bad for us and that we must keep away from them. However, if your comfort food is candy or junk food this can be true. Other times, though, comfort foods can be totally nourishing and it’s good for you to eat them. Some foods actually do boost your mood when you eat them. When you are feeling a little down and need an emotional pick-me-up, test out a few of these.

Grains can be wonderful for driving away a terrible mood. Millet, quinoa, barley, etc are great at helping you have a happier mood. They can help you feel full for longer too, which is a mood improver. Feeling famished can really make you feel terrible! The reason these grains elevate your mood is that they are easy to digest. You digest these grains quicker than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel better, mood wise.

So you see, you don’t need junk food or foods that are bad for you to feel better! Try several of these instead!

We hope you got benefit 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 achieve that.

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