Cheesy Semolina with Bay Leaf

• 1 quart whole milk
• 2 dried imported or fresh bay leaves
• 2 teaspoons fine sea salt
• 1 cup fine semolina
• 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
• Freshly grated nutmeg

1. In a large nonreactive saucepan, bring the milk and bay leaves to a boil over moderate heat.
2. Remove the saucepan from the heat and let the milk steep for 1 hour.
3. Bring the milk to a simmer over moderate heat.
4. Add the sea salt and gradually add the semolina in a thin, steady stream, stirring constantly with a wooden spoon to prevent lumping.
5. (If any lumps form, press them against the side of the pot and they will disappear.)
6. Adjust the heat to maintain a simmer and cook, stirring constantly, until the semolina becomes a soft mass that cleanly pulls away from the sides of the pan, 3 to 5 minutes.
7. Stir in the cheese and a sprinkling of nutmeg.
8. Discard the bay leaves and serve at once.

milk, bay leaves, salt, fine semolina, cheese, nutmeg

Taken from www.foodandwine.com/recipes/cheesy-semolina-with-bay-leaf (may not work)