Baked Semolina with Tomato Sauce
Baked Semolina & Tomato Sauce
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Allergens: Egg, Milk, Wheat
- Servings: 6
- 1 quart + 2 tablespoons milk
- 1 teaspoon grated nutmeg
- 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
In 4-quart pan, bring milk, nutmeg, salt, and 4 tablespoons butter to boil.
Lower heat and add semolina, whisking constantly to make smooth mixture.
Cook for 15 minutes, stirring constantly.
Remove from heat and add whisked eggs and 1/4 cup parmesan cheese.
Lightly grease cookie sheet and spread dough on 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 refrigerator and use cookie cutter to cut disks of chilled dough.
Lift dough disks off cookie sheet and arrange (without overlapping) in baking dish.
Sprinkle disks with remaining cheese and bake for 15 minutes. Set aside.
Heat remaining oil in 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 side and garnish with basil.