Baked Semolina with Tomato Sauce
Baked Semolina & Tomato Sauce
Semolina is the coarse, purified wheat middlings of durum wheat often used in making pasta. It’s rarely used in home cooking, but it’s a great grain to have around the house. Sometimes, especially on weekends, my family and I skip pasta and make baked semolina instead, serving it with homemade tomato sauce. Yum!
Ingredients
- 1 quart + 2 tablespoons milk
- 1 teaspoon grated nutmeg
- Salt
- 6 tablespoons unsalted butter
- 1 1/2 cups semolina
- 1/2 cup grated parmesan cheese
- 3 egg yokes, (whisked)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, (chopped)
- 1 medium onion, (chopped)
- 1 tablespoon tomato paste
- 1 can tomatoes, (chopped)
- Black pepper
- Basil
Instructions
- In a 4-quart pan, bring milk, nutmeg, salt, and 4 tablespoons of butter to a boil.
- Lower heat and add semolina, whisking constantly to make a smooth mixture.
- Cook for 15 minutes, stirring constantly.
- Remove from heat and add whisked eggs and 1/4 cup parmesan cheese.
- Lightly grease the cookie sheet and spread the dough on the sheet to thickness of ½ inch.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat oven to 450 degrees F.
- Grease shallow baking dish.
- Remove dough from the refrigerator and use a cookie cutter to cut disks of chilled dough.
- Lift the dough disks off the cookie sheet and arrange (without overlapping) in the baking dish.
- Sprinkle disks with remaining cheese and bake for 15 minutes. Set aside.
- Heat the remaining oil in a saucepan.
- Add garlic and onion, and cook until soft.
- Add tomato paste and chopped tomatoes, and simmer for 10 minutes.
- Season with salt and pepper.
- Serve disks with tomato sauce on the side and garnish with basil.
GB
Had this tonight.
It’s fantastic. The tomatoes were really, really delicious.
And the semolina cakes with them felt like I was having fried food but it’s healthy. Holy shmoly… how is this even possible? Faux fried food?
It’s the least=guilty guilty-pleasure I’ve had in a long while!
veggiecurean
Dear GB, thanks for your kind words. I am always working on a healthier version of traditional dishes from around the world.