Ingredients
- 500 ml (17 fl oz/2 cups) vegetable stock
- 750 ml (26 fl oz/3 cups) milk
- 250 g (9 oz/2 cups) fine semolina
- 1 egg yolk
- 75 g (2 1/2 oz/3/4 cup) finely grated parmesan cheese
- 2-3 large handfuls of parsley, finely chopped
- 50 g (1 3/4 oz) mild gorgonzola cheese, crumbled
- 60 g (2 1/4 oz/1/2 cup) grated cheddar cheese
- 80 ml (2 1/2 fl oz/ 1/3 cup) pouring (whipping) cream
Method
1. Pour the stock and milk into a large saucepan. Stir together, bring to the boil, then remove from the heat. Add the semolina in a slow, steady stream, whisking constantly to prevent lumps forming. Put the pan back over medium heat and whisk for 3 minutes, or until the mixture has boiled and is very thick (it will now be difficult to whisk). Turn off the heat. Working quickly and using a wooden spoon, beat in the egg yolk, parmesan and parsley and season to taste with sea salt and freshly ground black pepper.
2. Spread the mixture into a lightly oiled, shallow 2.5 litre (87 fl oz/10 cup) baking dish. Stand at room temperature for about an hour, or until firm.
3. Heat the grill (broiler) to medium. Turn the semolina out onto a board, but keep the baking dish handy. Using a wet knife, trim the edges of the semolina. Cut the semolina in half lengthways, then into eight long rectangles. Now cut each piece in half diagonally to form 16 triangles. Place on a lightly oiled baking tray and grill for 7 minutes on each side, or until nicely browned. Turn the grill up high.
4. Arrange the semolina triangles, in two slightly overlapping rows, back in the baking dish. Sprinkle with the gorgonzola and cheddar and drizzle with the cream.
5. Put the baking dish under the grill and cook for 5 minutes, or until the cheese is hot and bubbling. Serve warm, sprinkled with a good grind of black pepper.
