Oka Semolina Gratin Oka Semolina Gratin

Author: Canadian Living

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
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Oka Semolina Gratin