Baked Semolina With Tomato And Olive Sauce Recipe
Ingredients
| Vegetable stock | 2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Semolina | 1 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Cheddar Cheese | 1 Cup (16 tbs), grated | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| Tomato basil pasta sauce | 3 Cup (16 tbs) | |
| Black olives | 1/3 Cup (16 tbs), sliced | |
| Oregano | 2 Tablespoon, finely chopped | |
| Sugar | 2 Teaspoon |
Directions
Bring stock and milk to boil in large pan.
Stir in semolina; cook, stirring, about 15 minutes or until mixture thickens.
Stir in the egg, half of the cheddar and three- quarters of the parmesan; spread semolina evenly into oiled deep 19cm cake pan.
Cover; refrigerate 2 hours or until firm, [can be prepared ahead to this point; refrigerate up to 3 days] Turn semolina onto board; cut in half, cut each half into 1cm slices.
Combine pasta sauce, olives, oregano and sugar in medium bowl; spoon half the tomato sauce mixture into oiled 12-cup (3-litre) ovenproof dish; top with overlapping slices of semolina.
Drizzle remaining tomato sauce mixture over semolina; sprinkle with remaining cheddar and parmesan.
Bake, covered, in hot oven, 20 minutes.
Remove cover; bake further 10 minutes or until browned lightly.
Stand 10 minutes before serving.
Stir in semolina; cook, stirring, about 15 minutes or until mixture thickens.
Stir in the egg, half of the cheddar and three- quarters of the parmesan; spread semolina evenly into oiled deep 19cm cake pan.
Cover; refrigerate 2 hours or until firm, [can be prepared ahead to this point; refrigerate up to 3 days] Turn semolina onto board; cut in half, cut each half into 1cm slices.
Combine pasta sauce, olives, oregano and sugar in medium bowl; spoon half the tomato sauce mixture into oiled 12-cup (3-litre) ovenproof dish; top with overlapping slices of semolina.
Drizzle remaining tomato sauce mixture over semolina; sprinkle with remaining cheddar and parmesan.
Bake, covered, in hot oven, 20 minutes.
Remove cover; bake further 10 minutes or until browned lightly.
Stand 10 minutes before serving.
Chef
