Oka Semolina Gratin
Heat these polenta-like cakes in the oven while the roasted tenderloin rests. Semolina, coarsely ground hard wheat, is available in many grocery stores. Or you can use cornmeal; add 5 minutes to cooking time.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 173 |
| pro | 8 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 20 g |
| fibre | 1 g |
| chol | 46 mg |
| sodium | 267 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 3% |
| vit A | 10% |
| folate | 8% |
-
3 cups (750 mL) milk
1/2 tsp (2 mL) salt
1 cup (250 mL) coarse semolina
1/4 cup (50 mL) shredded Oka cheese
2 tbsp (25 mL) butter
1 egg yolk
2 tbsp (25 mL) grated Parmesan cheese
Preparation:
In saucepan over medium heat, bring milk and salt to simmer. Stir in semolina in thin steady stream; cook, stirring constantly, until very thick and hard to stir, about 4 minutes.
Remove from heat; stir in Oka and butter until melted. Stir about 1/2 cup (125 mL) into egg yolk; stir back into saucepan. Scrape onto foil-lined baking sheet, shaping and smoothing to form 12- x 6-inch (30 x 15 cm) rectangle about 1/2 inch (1 cm) thick; level edges with ruler. Sprinkle with Parmesan. Let cool.
Cut semolina into 8 squares. Cut each in half diagonally to make 2 triangles. Place on parchment paper-lined or greased baking sheet. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days.)
Bake in 450°F (230°C) oven until hot, 15 minutes. Broil until lightly browned, 2 minutes.
Source
Canadian Living Magazine: January 2003
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