Italian baked semolina

Italian baked semolina


Be the first to make this!

About this recipe: Cheesy oven baked semolina makes a great side to an Italian meat dish or with a vegetable stew.

I. Gould

Serves: 4 

  • 600ml (1 pt) milk
  • 1 pinch salt
  • 1 pinch nutmeg
  • 100g (4 oz) semolina
  • 100g (4 oz) grated cheese
  • 2 eggs
  • 15g (1/2 oz) butter

Prep:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Preheat oven to 190 C / Gas 5.
  2. Bring milk, salt and nutmeg to boil, sprinkle in semolina, cook and stir over gentle heat, until mixture is thick and comes away from the pan sides.
  3. Remove from heat, stir in 25g (1 oz) of the cheese and then the beaten eggs. Add remainder of the cheese and place in greased ovenproof dish. Dot with butter and add a small amount of milk, if required.
  4. Bake in preheated oven for 15 to 20 minutes or until brown. Cool slightly, then cut into squares.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate