July 30, 2009 - 3:07pm
I've got a huge bag of coarse semolina. What can I do with it?
I have a giant bag of coarse semolina in my cupboard and I am looking for suggestions on what I can do with it. So far I've made Halwa and Upma. Any ideas anyone?
Share
Make grits, refrigerate in a baking dish until firm, cut into slices and fry in unsalted butter; fried corn meal mush. Heavenly stuff.
Or get hold of PR's recipe for corn bread in "The Bread Baker's Apprentice" - that's a winner any time.
That's a really good suggestion - I'll have to admit that I never realized that grits could be made from semolina. I'll have to try it!
Grits are a Southern thing and are very coarsely ground cornmeal, they can't be made from any other grain. They are great fried as suggested and also good cooked with sharp cheddar cheese and a bit of garlic. People crack me up when they say they hate Grits but love Polenta which is simply finer ground grits. Go figure.
I'm still working hard on my bread, the flavor is great, but so far none have turned out worthy of posting a picture.
Carol
Semolina is made from wheat, right? So if grits have to be made with cornmeal then I guess that's out. I kinda wonder how semolin grits would turn out though!
It just came to me in a flash of light, I do believe you have CREAM OF WHEAT!
Carol