Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 4-6 servings
1 1/2 cups semolina flour
5 cups milk, 2% or whole
1/2 tsp. salt
6 tbsp. salted butter
3 egg yolks
1/2 cup Parmigiano Reggiano, finely grated
2 cups mini meatball ragu
1 cup whipped ricotta
1 tbsp. Italian parsley, finely chopped
Tip: If you don't have time to make the mini meatball ragu, you can use store bought meatballs and marinara sauce.
In a large pot over medium heat, add milk, 2 tbsp. butter and salt. When the milk has heated and begins to bubble, slowly whisk in the semolina. When the mixture becomes dense, remove from heat and stir in egg yolks, 2 tbsp. butter and Parmigiano.
Spread the semolina mixture evenly across a 9 x 13 inch baking sheet. The semolina should be about 3/4 - 1 inch thick. Cover with plastic wrap and let cool for about 30-60 minutes.
Preheat the oven to 400°F. Using a round cookie cutter about 3-4 inches in diameter, create the semolina rounds and place them in a shallow baking dish.
Slice the remaining 2 tbsp. butter and place on top of the semolina rounds. Bake for about 30 minutes or until the semolina begin to turn golden brown in color.
Remove from the oven and top with the mini meatball ragu, whipped ricotta dollops, more grated Parmigiano and parsley.