Semolina Casserole
by Editorial Staff
Semolina Casserole – A recipe that turns regular semolina porridge into a delicious pudding.
Cook: 1 hour 30 minutes
Servings: 6
Ingredients
- Semolina – 150 g
- Milk – 250 g
- Water – 250 g
- Sugar – 100 g
- Eggs – 3 pcs.
- Sour cream – 25 g
- Butter – 40 g
- Ground crackers – 15 g
- Sour cream for serving – 25 g
Directions
- Dilute milk with water and boil. Stir constantly to add cereal. Cook a viscous porridge with a thick consistency, so that from 150 g of cereal, 650 g of porridge is obtained. Cool the finished porridge to about 70 ° C, add sugar, eggs and mix.
- Grease a baking sheet and sprinkle with breadcrumbs. Turn on the oven. Mix sour cream with egg. Put the seasoned porridge in an even layer (no more than 4 cm) on a baking sheet greased with butter or ghee and sprinkled with ground breadcrumbs.
- Smooth the surface of the porridge, grease with a mixture of eggs and sour cream, milk or cream. Bake the semolina casserole in the oven at 220-230°C so that a crispy crust forms on the top and bottom of the casserole (25-30 minutes). Cut the finished semolina casserole, without removing from the baking sheet, into portions of a square or rectangular shape.
- Serve the semolina casserole hot, drizzled with butter or ghee, sour cream, fruit and berry or sweet milk sauce.
Enjoy your meal!
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