Semolina Polenta

"I've been known for my polenta for years, but using semolina is a fresh take on the classic. This takes only a few minutes to make and is the perfect base for my Chicken Under a Brick." —Todd English


Serves 4

Recipe from

Oxmoor House


3 cups milk
1 cup semolina or pasta flour
1/2 cup Parmigiano-Reggiano cheese, freshly grated
Kosher salt and freshly ground black pepper to taste
1/3 cup heavy cream (optional)


Cook milk in a heavy nonaluminum saucepan over medium heat, stirring often, 6 minutes or just until bubbles appear (do not boil). Stir in semolina. Cook, stirring constantly, 2 minutes or just until semolina begins to set. Stir in 1/2 cup cheese and salt and pepper to taste. If desired, whisk in up to 1/3 cup cream for desired consistency.


I suggest using Bob's Red Mill Semolina Flour.

Todd English,

Cooking In Everyday English,

Oxmoor House

January 2012
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