Now today's recipe is another from the ever reliable Bill Granger. It dates from the time he used to do a breakfast segment on Angela Catterns' breakfast show on local radio (yep, 2005). I loved listening to that slot, and obviously the sound of this particular recipe appealed as I printed it from the ABC website and have made it a few times now. I really love semolina (very similar to polenta) and this is a good one for dinner on cooler nights.
Have a happy week. Love from Jane xx
Bill's Creamy Semolina With Bay And Parmesan
Serves about four
What you need:
- 1 litre of milk
- 2 bay leaves
- 2 teaspoons of sea salt
- 170g semolina
- 60g freshly grated Parmesan cheese
- Freshly grated nutmeg, if you have it
What you do:
- Place milk, bay leaves and salt in a large saucepan and bring to the boil over a moderate heat.
- Reduce the heat and slowly add the semolina in a thin, steady stream, stirring constantly with a whisk to prevent lumps forming.
- When all the semolina has been added, adjust the heat so the mixture bubbles, and stir constantly until the semolina pulls away from the side of the pan, which will take about 3 to 5 minutes.
- Stir through the cheese and a sprinkle of nutmeg if you have it.
- Remove the bay leaves and serve.