Bill's Creamy Semolina With Bay Leaf And Parmesan

Hello everyone, last night I was lucky enough to have dinner at Barrenjoey House at Palm Beach. I've been wanting to go there for a while and was really looking forward to it, although somewhat disappointed that Darren Simpson was such a recent departure from the head chef role. It turned out to be just the kind of place I like - large and airy, with a real "by the seaside" feel to it. The food was gorgeous. They had fish and chips on the menu and I just knew it was the sort of place that would do it well, which was the case, and then I followed up with chocolate souffle which was divine - all warm and melting chocolate. The only downside was that just before I left home to go there I realised that the shops wouldn't be open this morning, being ANZAC day, and I still had a few items to buy for the lunch I was serving today that I had planned to buy fresh! So at 11.00 last night I was wandering around a supermarket snatching up herbs and croissants.

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:

1. Place milk, bay leaves and salt in a large saucepan and bring to the boil over a moderate heat.
2. Reduce the heat and slowly add the semolina in a thin, steady stream, stirring constantly with a whisk to prevent lumps forming.
3. 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.
4. Stir through the cheese and a sprinkle of nutmeg if you have it.
5. Remove the bay leaves and serve.