Name: Baked semolina with rocket salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Baked semolina; 4 cup milk; 250 gram semolina; 1 cup finely grated parmesan; 75 gram butter; 3 egg yolks; 1/4 teaspoon ground nutmeg; 1/2 cup cream; Rocket salad; 120 gram baby rocket leaves; 2 firm pears, cored, thinly sliced; 1/3 cup walnuts, toasted, roughly chopped; 3 teaspoon extra virgin olive oil; 1 teaspoon chardonnay vinegar

Baked semolina with rocket salad

This creamy baked semolina recipe goes perfectly as a side dish with any tomatoey Italian main, or makes a wonderful meal all on its own with the crunchy rocket, pear and walnut salad

Serves 4

Prep

10M

Cook

30M

Total

40M

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Ingredients

Baked semolina

4 cup milk

250 gram semolina

1 cup finely grated parmesan

75 gram butter

3 egg yolks

1/4 teaspoon ground nutmeg

1/2 cup cream

Rocket salad

120 gram baby rocket leaves

2 firm pears, cored, thinly sliced

1/3 cup walnuts, toasted, roughly chopped

3 teaspoon extra virgin olive oil

1 teaspoon chardonnay vinegar

Method

1.Preheat oven to 200°C. Line a 20cm square oven dish with baking paper, allowing sides to overhang.

2.In a large saucepan, bring milk to the boil on high. Slowly add semolina, whisking constantly to prevent lumps forming. Cook for 5-6 minutes until smooth. Add half the parmesan, butter, egg yolks and nutmeg, then season.

3.Scrape semolina mixture into dish. Press down evenly until 2cm thick. Cover with plastic wrap, then chill for 1 hour until firm.

4.Lift semolina from dish onto a chopping board. Grease the same oven-proof dish. Cut semolina into chunky pieces and place into dish. Drizzle cream over and sprinkle with remaining parmesan, then bake for 15-20 minutes until bubbly and golden.