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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I've been known for my polenta for years, but using semolina is a fresh take on the classic. This takes only a few minutes to make and is the perfect base for my Chicken Under a Brick. —Todd English Ingredients:
3 cups milk |
1 cup semolina or pasta flour |
1/2 cup parmigiano-reggiano cheese, freshly grated |
kosher salt and freshly ground black pepper to taste |
1/3 cup heavy cream (optional) |
Directions:
1. Cook milk in a heavy nonaluminum saucepan over medium heat, stirring often, 6 minutes or just until bubbles appear (do not boil). Stir in semolina. Cook, stirring constantly, 2 minutes or just until semolina begins to set. Stir in 1/2 cup cheese and salt and pepper to taste. If desired, whisk in up to 1/3 cup cream for desired consistency.
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