Semolina and Spinach Gratin
A creamy baked dish combining semolina flour, spinach, and Parmesan cheese for a delicious Italian-style gratin. This comforting casserole features a golden, cheesy crust and a smooth, nutmeg-scented interior.
6 servings
1 hr 12 min
Ingredients
- •2 cups whole milk
- •2 cups water
- •2 tablespoons unsalted butter
- •2 teaspoons salt
- •1 cup semolina flour (pasta flour)
- •10 ounce frozen chopped spinach
- •½ cup grated Parmesan cheese
- •3 large eggs
- •¼ teaspoon ground nutmeg
- •1 to taste salt and pepper
- •⅓ cup grated Parmesan cheese
Cooking Instructions
- 1.
Preheat oven to 400°F.
5 min
- 2.
Butter 11x7x2-inch glass or ceramic baking dish.
2 min
- 3.
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.
15 min
- 4.
Bake gratin until puffed and golden, about 40 minutes. Cool 10 minutes before serving.
50 min
