Semolina and Spinach Gratin Recipe

Semolina and Spinach Gratin Recipe

  • 2 cups whole milk
  • 2 cups water
  • 2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1 cup semolina flour (pasta flour)
  • 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
  • 1/2 cup grated Parmesan cheese
  • 3 large eggs (whisk in 1 at a time)
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper
  • 1/3 cup grated Parmesan cheese
  1. Preheat oven to 400°F.
  2. Butter 11x7x2-inch glass or ceramic baking dish.
  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.
  4. Bake gratin until puffed and golden, about 40 minutes. Cool 10 minutes before serving.
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