Semolina slices with bacon sauce

Ingredients for 4 servings:

• 1 liter of milk
• 1 tsp salt
• 40 g butter
• 250 g semolina
• 3 eggs
• 150 g bacon, streaky
• ¼ liter meat broth
• 1 tsp cornstarch
• 100 g carrot(s), finely diced
• 2 tbsp herbs, chopped
• ⅛ liter cream
• breadcrumbs
• Fat, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Bring the milk to a boil with the salt and butter. Sprinkle the semolina into the boiling milk and cook over low heat for 5-10 minutes, stirring continuously. While still hot, stir the eggs into the very stiff semolina porridge. Immediately press the mixture into a cold, rinsed loaf pan and allow to cool completely. For the bacon sauce, dice the bacon and fry in a hot pan. Drain the fat. Pour in the stock and thicken with the cornstarch. Cook for a few minutes. Add the chopped carrots and cook until tender. Whisk the herbs with the cream, add to the bacon sauce, and season to taste. Turn the firm semolina out of the pan and cut into 2cm thick slices. Coat these in breadcrumbs and fry in hot fat. Pour the bacon sauce over the hot semolina slices and serve.