• 4 cups milk

  • 1 TBS butter
  • 1 cup fine semolina
  • 1 tsp sea salt
  • TT or about ½ tsp each ground pepper, ground coriander and  ¼ tsp nutmeg
  • 2 egg yolks
  • ½ cup parmesan cheese, grated
  • 4 oz butter, melted


Method:  combine milk with 1 TBS butter in heavy sauce pan; bring to a high simmer; remove from heat; pour in semolina in a steady stream, stirring constantly with a wooden spoon. Add salt, pepper, coriander, nutmeg; return to heat and stir constantly until bubbling; reduce heat to low and cook for approximately 5 minutes – semolina should be thick enough to stand the spoon upright; remove from heat; add yolks & half the parmesan; remove to greased pan; spread to desired thickness; place in refrigerator until cooled and firm; cut desired shapes; place in greased oven proof serving dish; drizzle with butter; top with remaining cheese; bake at 375ºF for approximately 20  min.  or until golden & bubbly; remove to plate; serve with tomato pepper ragout.


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