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Baked Lemolina With Butter And Cheese Recipe
|Milk||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground black pepper||1⁄16 Teaspoon|
|Farina||1 1⁄2 Cup (24 tbs), uncooked (Uncooked)|
|Parmesan cheese||1 3⁄4 Cup (28 tbs), grated (Progresso Brand)|
|Butter||1⁄4 Cup (4 tbs), melted|
Serving size: Complete recipe
Calories 2760 Calories from Fat 1189
% Daily Value*
Total Fat 134 g206.6%
Saturated Fat 76.8 g384.2%
Trans Fat 0 g
Cholesterol 1153.7 mg
Sodium 6276.1 mg261.5%
Total Carbohydrates 249 g83.1%
Dietary Fiber 5.2 g20.9%
Sugars 39.5 g
Protein 138 g276.2%
Vitamin A 75.4% Vitamin C 0.14%
Calcium 299.9% Iron 84.8%
*Based on a 2000 Calorie diet
In a large saucepot combine milk, water, salt, nutmeg and black pepper.
Bring to a boil.
Over medium heat slowly add farina, stirring constantly with a wooden spoon, until mixture is very thick (the spoon will stand unsupported in the middle of the pot).
Remove from heat.
Beat eggs and 1 1/2 cups of the Parmesan cheese until blended.
Gradually add to hot farina, stirring constantly.
Spoon into prepared baking pan, smoothing the top with a metal spatula dipped in hot water.
Cover and refrigerate until firm, about 1 hour.
Preheat oven to 400° F.
Uncover pan and pour melted butter over the top.
Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake until firm and light brown, about 30 minutes.
Remove from oven.
Cut into 3-x 1 1/2-inch rectangles.