"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
This recipe goes with "Old School" Chicken Cacciatore
Oxmoor House JANUARY 2012
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.
Go to full version of