Semolina Gnocchi Casserole

• 4 cups milk
• 1-1/4 cup semolina
• 4 tbsp. unsalted butter, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• 2 tsp. salt
• 2 egg yolks

1. Butter a 9 by 13 inch baking dish.
2. In a large heavy pot, heat the milk until it is almost boiling.
3. Turn the heat to low and slowly whisk in the semolina.
4. Using a wooden spoon, continue stirring until very thick and smooth, about 10 minutes.
5. Remove from the heat and beat in half the butter, half the Parmesan cheese, the salt and egg yolks.
6. Pour into the buttered baking dish and cool.
7. It will be thin.
8. Score the casserole with a small knife into a crosshatch pattern.
9. It can be prepared to this point a day in advance.
10. Cool, cover and refrigerate.
11. Bring to room temperature before proceeding.
12. Preheat the oven to 500 F. dot the casserole with the remaining butter and sprinkle with the remaining Parmesan cheese.
13. Bake for 15 minutes, until it has puffed up and turned a light golden color on top.
14. Serves 4-6.
15. Screamingly Good Food

milk, semolina, unsalted butter, parmesan cheese, salt, egg yolks

Taken from www.foodgeeks.com/recipes/21233 (may not work)