Description

Do you need a delicious, impressive side dish to serve with dinner? Try this traditional Italian one with semolina flour, Parmesan cheese, butter and milk. It could also be served as a main dish, if desired.

Ingredients

• 1 quart 2% or whole milk
• 1 heaping c. semolina flour (not fast-cooking)
• 1 t. kosher salt, plus more if desired
• 4 T. unsalted butter, divided, plus more for greasing
• 1 heaping c. freshly grated Parmigiano - Reggiano cheese, divided
• freshly ground black pepper
• 2 large egg yolks

Steps

1. Heat milk in a large saucepan over medium-high heat until tiny bubbles start to form around the edges of the pan and the liquid is just short of boiling.
2. Reduce heat to low; slowly add semolina flour in a very thin, steady stream with 1 hand while stirring mixture steadily with a large, stiff whisk. Cook for about 15 - 20 minutes total, or until it becomes very thick and begins to pull away from the sides of the pan. It will be very loose for the first few minutes and will thicken to the consistency of a loose pudding within about 5 minutes. When mixture is thick enough that it becomes difficult to continue whisking, switch to a wooden spoon; continue stirring, scraping the sides of the pan, until mixture begins to form a loose mass and begins to pull away from the sides, about 15 - 20 minutes total cooking time. Remove from the heat; allow mixture to cool for 1-2 minutes.
3. Stir in 2/3 of the grated Parmesan cheeses, 2 T. unsalted butter and salt. Season to taste with salt and freshly ground pepper. Allowing mixture to cool slightly will also prevent the eggs from coagulating. Add the egg yolks; mix rapidly with a wooden spoon until fully incorporated.