Cheesy Semolina with Bay Leaf

1. 1

   In a large nonreactive saucepan, bring the milk and bay leaves to a boil over moderate heat.

2. 2

   Remove the saucepan from the heat and let the milk steep for 1 hour.

3. 3

   Bring the milk to a simmer over moderate heat.

4. 4

   Add the sea salt and gradually add the semolina in a thin, steady stream, stirring constantly with a wooden spoon to prevent lumping.

5. 5

   (If any lumps form, press them against the side of the pot and they will disappear.)

6. 6

   Adjust the heat to maintain a simmer and cook, stirring constantly, until the semolina becomes a soft mass that cleanly pulls away from the sides of the pan, 3 to 5 minutes.

7. 7

   Stir in the cheese and a sprinkling of nutmeg.

8. 8

   Discard the bay leaves and serve at once.

* Per serving · 4 servings · Values may vary.