POLENTA (SEMOLINA) CAKES BAKED WITH BUTTER AND CHEESE
To serve 4 to 6
3 cups milk
1 1/2 teaspoons salt
Pinch of ground nutmeg
Freshly ground black pepper
3/4 cup semolina or farina
2 eggs
1 cup freshly grated imported
Parmesan cheese
4 tablespoons butter, melted
Butter a large baking sheet and set it aside. In a heavy 2- to 3-quart
saucepan, bring the milk, salt, nutmeg and a few grindings of pepper to a
boil over moderate heat. Add the semolina or farina gradually, so the milk
never stops boiling, stirring it constantly with a wooden spoon. Continue
cooking and stirring until the semolina or farina is so thick that the
spoon will stand up unsupported in the middle of the pan. Remove the
pan from the heat.
Beat the eggs lightly with a fork, add 3/4 cup of freshly grated Parmesan
cheese and stir the mixture into the semolina. When the ingredients are
well blended, spoon the mixture onto the buttered baking sheet. Using a
metal spatula or knife, which should be dipped in hot water from time to
time to make the semolina easier to handle, smooth and spread the semolina
into a sheet about 1/4inch thick. Refrigerate for at least an hour, or
until the semolina is firm.
Preheat the oven to 4000 and butter an 8- or 9-inch shallow baking-and-
serving dish. With a 3-inch biscuit cutter, cut the semolina into small
circles. (Or use a sharp knife to cut it into triangles.) Transfer them to the
baking dish, dribble in the melted butter, and sprinkle the top with the
remaining 1/4 cup of cheese. Bake the gnocchi on the middle shelf of the
oven for 15 minutes, or until they are crisp and golden; if you want them
browned, put them under a hot broiler for 30 to 60 seconds. Serve the gnocchi
at once, while they are hot.