The semolina and cooked ham flans I propose today are delicate little pies that can be served as a main dish or as an appetizer. In the first case, they are perfect paired with either cooked or raw vegetables, while in the second case, they would go well with a creamy cheese sauce. I ate them with some pan braised artichokes. A quick recipe to prepare and certainly a hit.
Other semolina recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 410.33 (Kcal)
- Carbohydrates 25.46 (g) of which sugars 6.12 (g)
- Proteins 19.57 (g)
- Fat 25.56 (g) of which saturated 15.48 (g)of which unsaturated 9.78 (g)
- Fibers 1.09 (g)
- Sodium 712.57 (mg)
Indicative values for a portion of 195 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 8 Semolina Flans
- 2 1/8 cups milk
- 1/2 cup semolina
- 3.5 oz cooked ham (in one piece)
- 1/4 cup butter
- 2 eggs (medium)
- 1/2 cup Grana Padano cheese, grated (or Parmesan)
- breadcrumbs
- salt
- black pepper
Tools
- 1 Saucepan
- 2 Bowls
- 1 Wooden spoon
- 2 Molds silicone molds for small cakes
Preparation of Semolina Flans
Pour the milk into a saucepan, add the butter in pieces and a generous pinch of salt, and set on the stove.
When the milk is about to boil (be careful NOT to let it boil) sprinkle in the semolina, stirring very well with a wooden spoon to prevent lumps.
Cook over medium-low heat until a sort of soft polenta forms.
Then add the grated cheese and incorporate it, then transfer the mixture to a bowl and let it cool.
In the meantime, cut the cooked ham into small cubes. I further chopped them with a mezzaluna.
In a small bowl, lightly beat the eggs with a pinch of salt and a grind of black pepper.
Add the diced ham and mix.
When the semolina polenta has cooled, pour in the egg and cooked ham mixture and mix well to combine all the ingredients.
Butter individual molds and sprinkle them with breadcrumbs, then fill them with the prepared mixture, leveling the surface. If you don’t have a mold of this type and wish to purchase it, you can find it by clicking HERE. It’s not exactly like mine but very similar.
Bake the semolina flans in a preheated static oven at 392°F for about 25 minutes. Remove from the oven and let them cool slightly before serving. Enjoy! Paola
