Directions:
- Line a deep corning ware dish (12x8 inch) with parchment paper.
- In a sauce pan place milk, half the nutmeg and some salt and pepper (to desired taste) and bring to a boil stirring occasionaly.
- Cook for 5-10 minutes or until the semolina is very stiff.
- Remove the pan from the heat source.
- Add the beaten egg and 1 cup of Parmesan cheese and stir the mixture well.
- With a spatula spread the mixture in the corning ware pan and place in the refrigerator for 1 hour or until firm.
- Preheat the oven to 350F.
- Using a biscuit cutter, flour it and cut the semolina into rounds.
- Place then evenly in a greased shallow casserole dish.
- Place the butter over the top and then the cream.
- Combine the remaining parmesan and mozzarella cheese and sprinkle over top.
- Finally sprinkle the remaining nutmeg.
- Bake for 20-25 minutes or until golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 520.79 Kcal (2180 kJ) | ||
| Calories from fat | 253.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.17g | 43% | |
|---|---|---|---|
| Cholesterol | 123.58mg | 41% | |
| Sodium | 785.53mg | 33% | |
| Potassium | 465.81mg | 10% | |
| Total Carbs | 35.57g | 12% | |
| Sugars | 9.78g | 39% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 30.86g | 62% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.9mg | 10% | |
| Calcium | 823.1mg | 82% | |
| Amount Per 100 g | |||
| Calories | 161.13 Kcal (675 kJ) | ||
| Calories from fat | 78.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.71g | 43% | |
|---|---|---|---|
| Cholesterol | 38.23mg | 41% | |
| Sodium | 243.04mg | 33% | |
| Potassium | 144.12mg | 10% | |
| Total Carbs | 11g | 12% | |
| Sugars | 3.03g | 39% | |
| Dietary Fiber | 0.49g | 6% | |
| Protein | 9.55g | 62% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.6mg | 10% | |
| Calcium | 254.7mg | 82% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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