John Myers
Ingredients for 4 servings:
- 100 g semolina (durum wheat)
- 700 ml water
- ½ tsp salt
- 1 bay leaf
- 50 ml olive oil
Instructions
Working time approx. 2 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 32 minutes
uncomplicated alternative to polenta
Bring the water to a boil with the salt and bay leaf, then add the semolina, stirring regularly. Stir for another two to three minutes over low heat until you have a firm semolina porridge. Spread it out on a chopping board to a thickness of about two centimeters and let it rest for a few hours. Cut the dough into squares or diamond shapes and fry in hot olive oil on both sides until golden to light brown. Instead of the bay leaf, you can also flavor the semolina slices with rosemary, thyme, nutmeg, or chili. It goes well with grilled meat or roasts.
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