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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2003
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 267 mg
- Protein 8 g
- Calories 173.0
- Total fat 7 g
- Cholesterol 46 mg
- Saturated fat 4 g
- Total carbohydrate 20 g
- Iron 3.0
- Folate 8.0
- Calcium 15.0
- Vitamin A 10.0