Baked Semolina

Preparation info
  • Serves


    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

More often than not I just make semolina as instructed on the back of the packet, the stirring kind: you just heat the semolina with vanilla and milk, adding sugar after it’s thick and grainy and set, and dollop in jam once it’s in the bowl. But baked semolina is just a snip above: comfort food with presence. You don’t quite feel as if you’re slobbing out on the sofa watching television and eating slops.

For some reason, I don’t eat jam with this version of semolina, but drizzle fro