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Submitted by liseling on 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?

‹ Bread Blues no gluten no dairy no yeast ›
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Submitted by doublelift08 on July 30, 2009 - 4:56pm.

  I'm gonna assume you

 

I'm gonna assume you already use it as a "bread don't stick to the peel" kinda ingredient.. and even though this site is dedicated to all things yeasty.... these types of steamed puddings are awesome and so well suited to semolina.

Disclaimer .. i've not tried this particular recipe personally. I just can't remember what happened to the one i liked to use and this one looks pretty close.

 

http://italianfood.about.com/od/spoondesserts/r/blr0419.htm

 

 

 

Submitted by liseling on July 31, 2009 - 2:00pm.

mmmmm

This sounds pretty tasty and not too time consuming. I'll have to give it a try!

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Submitted by flournwater on July 31, 2009 - 3:45am.

Make Grits

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.

Submitted by liseling on July 31, 2009 - 2:11pm.

grits

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!

Submitted by Cooking202 on July 31, 2009 - 5:46pm.

Grits

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

 

Submitted by liseling on August 1, 2009 - 1:25pm.

grits

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!

Submitted by Cooking202 on August 1, 2009 - 3:05pm.

grits

It just came to me in a flash of light, I do believe you have CREAM OF WHEAT! 

Carol

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