Baked Semolina With Tomato And Olive Sauce
|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|
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.