Forget everything you think about semolina from school dinners. Forget! This is nice, tasty and healthy semolina, great as a quick meal. Seriously, you should try it.
- 10g butter or 2 tbsp olive oil
- 2 small mushrooms, thinly sliced
- 1 leek, washed and thinly sliced
- 1 small onion, finely chopped
- 1 tsp fresh or dried sage
- a couple of twists of freshly ground black pepper
- 100g semolina
- 250ml vegetable stock (or hot water and an oxo cube)
- Place the butter/oil in a pan with the mushrooms, leek and onion and fry on a medium heat for 5 minutes.
- Add the sage, pepper and semolina and mix well.
- Fry for a further 10 minutes or until the semolina starts to faintly smoke or go slightly toasty looking (it's difficult to go too far as it does cook slowly, but be careful not to forget about it and burn it).
- Add the stock and stir quickly.
- Simmer for 3 or 4 minutes, or until it starts to go thick.
- Serve while warm with a dollop of pickle or chutney (I used piccalilli in the photos).
- Be sure to soak the pan well in water: semolina can be stronger than concrete if you let it dry.
Serves 1. Easily multiplies up to 2 or more.