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Baked Semolina With Tomato And Olive Sauce

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  Vegetable stock 500 Milliliter (2 Cups)
  Milk 500 Milliliter (2 Cups)
  Semolina 160 Gram (1 Cup)
  Egg 1 , beaten
  Coarsely grated cheddar cheese 125 Gram (1 Cup)
  Coarsely grated parmesan cheese 80 Gram (1 Cup)
  Tomato basil pasta sauce 750 Milliliter (3 Cups, Bottled One)
  Seedless black olives 40 Gram, sliced (1/3 Cup)
  Finely chopped fresh oregano 2 Tablespoon
  Sugar 2 Teaspoon

Bring stock and milk to boil in large pan.
Stir in semolina; cook, stirring, about 15 minutes or until mixture thickens.
Stir in the egg, half of the cheddar and three- quarters of the parmesan; spread semolina evenly into oiled deep 19cm cake pan.
Cover; refrigerate 2 hours or until firm, [can be prepared ahead to this point; refrigerate up to 3 days] Turn semolina onto board; cut in half, cut each half into 1cm slices.
Combine pasta sauce, olives, oregano and sugar in medium bowl; spoon half the tomato sauce mixture into oiled 12-cup (3-litre) ovenproof dish; top with overlapping slices of semolina.
Drizzle remaining tomato sauce mixture over semolina; sprinkle with remaining cheddar and parmesan.
Bake, covered, in hot oven, 20 minutes.
Remove cover; bake further 10 minutes or until browned lightly.
Stand 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2385 Calories from Fat 910

% Daily Value*

Total Fat 103 g158.4%

Saturated Fat 52.1 g260.6%

Trans Fat 0 g

Cholesterol 463.1 mg154.4%

Sodium 5817.1 mg242.4%

Total Carbohydrates 258 g86.2%

Dietary Fiber 34.5 g137.9%

Sugars 64.2 g

Protein 120 g240.6%

Vitamin A 182% Vitamin C 87.2%

Calcium 300.5% Iron 133.5%

*Based on a 2000 Calorie diet

Baked Semolina With Tomato And Olive Sauce Recipe