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 actually 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!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Allergens: Egg, Milk, Wheat
- Servings: 6
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
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In 4-quart pan, bring milk, nutmeg, salt, and 4 tablespoons butter to boil.
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Lower heat and add semolina, whisking constantly to make smooth mixture.
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Cook for 15 minutes, stirring constantly.
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Remove from heat and add whisked eggs and 1/4 cup parmesan cheese.
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Lightly grease cookie sheet and spread dough on sheet to thickness of ½ inch.
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Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
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Preheat oven to 450 degrees F.
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Grease shallow baking dish.
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Remove dough from refrigerator and use cookie cutter to cut disks of chilled dough.
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Lift dough disks off cookie sheet and arrange (without overlapping) in baking dish.
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Sprinkle disks with remaining cheese and bake for 15 minutes. Set aside.
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Heat remaining oil in saucepan.
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Add garlic and onion, and cook until soft.
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Add tomato paste and chopped tomatoes, and simmer for 10 minutes.
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Season with salt and pepper.
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Serve disks with tomato sauce on side and garnish with basil.