Cheesy Semolina with Bay Leaf – a delicious recipe with milk, bay leaves, salt, fine semolina, cheese, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large nonreactive saucepan, bring the milk and bay leaves to a boil over moderate heat.
2
Remove the saucepan from the heat and let the milk steep for 1 hour.
3
Bring the milk to a simmer over moderate heat.
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
(If any lumps form, press them against the side of the pot and they will disappear.)
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
Stir in the cheese and a sprinkling of nutmeg.
8
Discard the bay leaves and serve at once.
72
kcal
Calories
5
g
Fat
1
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 quart whole milk, 2 dried imported or fresh bay leaves, 2 teaspoons fine sea salt, 1 cup fine semolina, and more.
Yes, Cheesy Semolina with Bay Leaf falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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