Semolina bake
Much less sticky than potato-based preparations, great to mop up good gravy and good with many vegetable dishes.
Ingredients
- 80 g Parmesan (or Grana Padano), finely grated
- 500 ml milk
- generous knob of butter
- pinch of salt, pepper
- 130 g semolina (durum wheat)
- 2 egg yolks
- 2 egg whites, whipped
Method
- Preheat oven to 200 °C. Grease a flat baking dish with butter, sprinkle with a little of the grated Parmesan, set aside.
- In a saucepan, bring milk, 2 tbsp butter and a pinch of salt to the boil. With constant stirring, slowly add the semolina. Reduce heat and keep stirring for about 5 minutes. Away from the heat, add Parmesan, egg yolks and seasoning. Mix well, set aside to let cool. Fold in whipped egg whites. Transfer to the prepared baking dish, smooth the surface and dot with butter. Bake for 25 to 30 minutes.