- 1 1/2 cups [375 ml] corn semolina
- 6 cups [1.5 litre] boiling water
- 1 1/2 teaspoons [7.5 ml] salt
- 6 ounces [170 g] Old thinly sliced cheese
- 3/4 cup [190 ml] milk
- 3/4 cup [190 ml] buttered bread crumbs
- 1/2 teaspoon [2.5 ml] paprika
- 2 medium eggs, lightly beaten
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- In a heavy casserole, mix corn semolina with boiling water.
- Cook for 5 minutes, stirring every once in a while.
- Cool and mix well with beaten eggs.
- In a 6-cup [1.5 litre] baking dish, alternate rows of semolina and cheese.
- Pour milk all over, sprinkle with buttered bread crumbs and paprika.
- Cook in a preheated 325°F [160°C] oven for approximately 30 minutes.
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