Baked Lemolina With Butter And Cheese
|Milk||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground black pepper||1⁄16 Teaspoon|
|Farina||1 1⁄2 Cup (24 tbs), uncooked (Uncooked)|
|Parmesan cheese||1 3⁄4 Cup (28 tbs), grated (Progresso Brand)|
|Butter||1⁄4 Cup (4 tbs), melted|
Grease a 9-inch square baking pan; set aside.
In a large saucepot combine milk, water, salt, nutmeg and black pepper.
Bring to a boil.
Over medium heat slowly add farina, stirring constantly with a wooden spoon, until mixture is very thick (the spoon will stand unsupported in the middle of the pot).
Remove from heat.
Beat eggs and 1 1/2 cups of the Parmesan cheese until blended.
Gradually add to hot farina, stirring constantly.
Spoon into prepared baking pan, smoothing the top with a metal spatula dipped in hot water.
Cover and refrigerate until firm, about 1 hour.
Preheat oven to 400° F.
Uncover pan and pour melted butter over the top.
Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake until firm and light brown, about 30 minutes.
Remove from oven.
Cut into 3-x 1 1/2-inch rectangles.