Baked Lemolina With Butter And Cheese Recipe
Ingredients
| Milk | 3 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Ground black pepper | 1/16 Teaspoon | |
| Cereal | 1 1/2 Cup (16 tbs), uncooked | |
| Eggs | 4 standard | |
| 1 3/4 cups Progresso Grated Parmesan Cheese, divided | ||
| Butter | 1/4 Cup (16 tbs), melted | |
Directions
Grease a 9-inch square baking pan; set aside.
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.
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.
Chef
