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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 cups milk
1-1/4 cups semolina
4 tbsp. unsalted butter, divided
1/2 cup freshly grated Parmesan cheese, divided
2 tsp. salt
2 egg yolks
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Directions:
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Butter a 9 by 13 inch baking dish. In a large heavy pot, heat the milk until it is almost boiling. Turn the heat to low and slowly whisk in the semolina. Using a wooden spoon, continue stirring until very thick and smooth, about 10 minutes.
Remove from the heat and beat in half the butter, half the Parmesan cheese, the salt and egg yolks. Pour into the buttered baking dish and cool. It will be thin. Score the casserole with a small knife into a crosshatch pattern. It can be prepared to this point a day in advance. Cool, cover and refrigerate. Bring to room temperature before proceeding.
Preheat the oven to 500 F. dot the casserole with the remaining butter and sprinkle with the remaining Parmesan cheese. Bake for 15 minutes, until it has puffed up and turned a light golden color on top. Serves 4-6.
Screamingly Good Food
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Comments from olga
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There is potato gnocchi, which requires an expert’s touch, gnocchi Parisienne, which is made out of poached creampuff dough, and semolina gnocchi, the easiest to make. It is even easier made by turning it into a casserole. Semolina is a wheat product, similar to cream of wheat but a bit finer. It can be found in well stocked supermarkets, Italian delis and natural food stores.
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