Roman Semolina TMX
I can’t believe how easy it is to get creamy polenta/semolina with the Thermomix. It heats the milk and butter and then you drizzle in the semolina while weighing it with the scale, all at the same time. Brilliant and LUMP free. This recipe is very dangerous as you can eat a lot of it because it’s so good, however I’m sure that is not the best thing for your waistline. Only as the Italians do so well. A few ingredients.
1 tsp salt
200g parmesan (divided into 2)
Add to bowl
900g 2 percent milk ( you can use up to 10 percent milk fat if you want)
1 tsp salt
Heat 13 minutes/Varoma(120 C)speed1
Set machine for 10 minutes/Varoma and start.
Set scale and slowly drizzle in 200g semolina
Add white pepper to taste
After 5-6 minutes add in 75g butter and 100g grated Parmesan cheese.
Add 4 beaten eggs and stir REVERSE/speed 8/10 seconds
Spread onto oiled baking pan or cookie sheet.
Let cool 1 hour and cut into disks.
Layer disks into buttered baking dish and sprinkle with 100g grated parmesan cheese
Bake at 350F until golden about 25 minutes