Creamy, cheesey, comforting—this is so good and so fast to prepare it might just replace mashed potatoes at your holiday table.
| Servings | Prep Time |
| 6 | 10 minutes |
| Cook Time | Passive Time |
| 30 minutes or less | 20 minutes |
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Creamy, cheesey, comforting—this is so good and so fast to prepare it might just replace mashed potatoes at your holiday table.
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Ingredients
- 3-1/2 cups milk
- 1-1/2 cups water
- 1-1/2 cups semolina
- 2-1/2 t-spoon kosher salt
- 3 ounces mascarpone room temperature
- 2 ounces grated Parmigiano-Reggiano
- 2 tablespoons butter plus a little more for greasing a baking dish
- 1-1/2 cups heavy cream divided
- A few grates nutmeg
Servings:
Instructions
- Bring milk, water, and 1 cup of cream to gentle boil. Season with salt and whisk in semolina, gently streaming it in. Boil a minute or two whisking constantly, then simmer about 5 minutes until thick and soft.
- Meanwhile, beat the mascarpone, butter, nutmeg, and remaining ½ cup of cream together in a separate bowl. Once the semolina is soft, whisk the mascarpone mixture into it.
- Lightly grease a 2-quart baking dish with butter and pour the soft semolina into it. Spread the top out so it’s even.
- This needs about 15 – 20 minutes in a 400 – 450° oven to just get the top a little brown and bubbly so you can simply throw this in the oven about 10 minutes before the Sicilian Inspired Butterfly Turkey comes out of the oven (or put it in 15 – 20 minutes before the turkey is done and removed, then shut it off to keep it warm and gently rewarm the Green Beans alla Trapanese).
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