Semolina and Spinach Gratin
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- salt and pepper
- 1/2 cup grated parmesan cheese
- 2 cups water
- 1/4 teaspoon ground nutmeg
- 2 teaspoons salt
- 1/3 cup grated parmesan cheese
- 2 tablespoons unsalted butter
- 2 cups whole milk
- Carbohydrate 27 g(9%)
- Cholesterol 122 mg(41%)
- Fat 13 g(21%)
- Fiber 2 g(9%)
- Protein 16 g(33%)
- Saturated Fat 7 g(37%)
- Sodium 655 mg(27%)
- Calories 295
Preparation Preheat oven to 400°F. Butter 11x7x2-inch glass or ceramic baking dish. In large saucepan, bring to a boil milk, water, butter, and salt. Reduce heat to medium. Gradually whisk in semolina flour, then whisk until mixture is thick and smooth, about 5 minutes. Whisk in spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper. Pour mixture into prepared baking dish; smooth top and sprinkle with 1/3 cup grated Parmesan cheese. Bake gratin until puffed and golden, about 40 minutes. Cool 10 minutes before serving.
Preparation Preheat oven to 400°F. Butter 11x7x2-inch glass or ceramic baking dish. In large saucepan, bring to a boil milk, water, butter, and salt. Reduce heat to medium. Gradually whisk in semolina flour, then whisk until mixture is thick and smooth, about 5 minutes. Whisk in spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper. Pour mixture into prepared baking dish; smooth top and sprinkle with 1/3 cup grated Parmesan cheese. Bake gratin until puffed and golden, about 40 minutes. Cool 10 minutes before serving.
