Semolina and Spinach Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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IMPROV: For a milder, creamier version, use a blend of Parmesan and Fontina instead of all Parm. (Semolina flour is sold at some supermarkets, Italian markets, and specialty foods stores.) Ingredients:
2 cups whole milk |
2 cups water |
2 tablespoons unsalted butter |
2 teaspoons salt |
1 cup semolina flour (pasta flour) |
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry |
1/2 cup grated parmesan cheese |
3 large eggs (whisk in 1 at a time) |
1/4 teaspoon ground nutmeg |
salt and pepper |
1/3 cup grated parmesan cheese |
Directions:
1. Preheat oven to 400°F.
2. Butter 11x7x2-inch glass or ceramic baking dish.
3. In large saucepan, bring to a boil milk, water, butter, and salt. Reduce heat to medium. Gradually whisk in semolina flour, then whisk until mixture is thick and smooth, about 5 minutes. Whisk in spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper. Pour mixture into prepared baking dish; smooth top and sprinkle with 1/3 cup grated Parmesan cheese.
4. Bake gratin until puffed and golden, about 40 minutes. Cool 10 minutes before serving.
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