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Baked Semolina with Tomato Sauce


Baked Semolina & Tomato Sauce

5 from 1 vote
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!
Servings: 6
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes


  • 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


  • 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.

Bon appétit!