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Laurel's Kitchen and semolina, need help

I have not unpacked everything and I still can't find my Laurel's Kitchen book.  Does anyone have a copy handy?  There is a grain cooking chart in there that says how much of a given grain to how much water.  I have some semolina grain that I would like to cook and I don't know the proportions (I buy bulk).


Thanks in advance guys.

I have Laurel's Kitchen right in front of me (love the used bookstore) and I can't find anything about semolina grain.  Where do I need to look?


There should be a grain cooking "chart" but it is really just a page with lines.  Semolina flour...and there IS another name for this stuff and I should know it.

I just need to know how much water for how much grain.  I just want to cook my semolina flour into something like polenta, but milder and softer, sweeter.

Thank you so much for looking!


I don't have Laurel's Kitchen, so I'm useless here-- but are you looking for the word "farina?"


In the New Laurel's Kitchen book on page 280 there isn't an entry for that.  But there is "coarse cornmeal (polenta) that states 1 cup dry plus 4 cups of water for 25 minutes.

bulgur wheat - 1 cup with 2 cups water for 15 to 20 minutes

Cracked wheate1 cup with 2 cups water for 25 minutes


THANK YOU Tweety!  This is what I was after.  I really think if I want something like a cornmeal mush loaf (remember those?) I could use 2 cups of water and 1 cup of semolina and let it set like mush, only it'll be wheat.

I have a friend who used store bought polenta that actually looks like a tube of cooked semolina, NOT polenta, and she would slice this, put a single layer in a pan, pour spaghetti sauce over it and then top with shredded cheese.  Nix the cheese, using Dragonfly's Uncheese instead and maybe think of something more like using the slices for the bread in Welsh rarebit (I have a recipe on here for that actually).  Just a thought, I'll keep you posted.


Glad to help.  I hope it works out.

I've seen those polenta in a tube and have used it before once.  I like the stove top version myself. 


That sounds yummy!  I'm sorry I wasn't more of a help.  :-\


This is about the only semolina pudding recipe I have found that doesn't have eggs in it.  I think it could easily be adapted to vegan, don't you?  It sounds yummy and different.  I have a bag of semolina "flour" and know perfectly well it is grainy like fine cream of wheat.  I am up for giving this a try. 

1 quart milk
3 1/2 ounces sugar
1 3/4 ounces butter
3 ounces semolina

12 1/4 ounces fresh red currants
1/2 cup water
1/4 cup sugar
1 lemon, juiced

Combine milk, sugar, and butter in a saucepan and bring to a boil. Add semolina, and cook, stirring constantly, until the mixture thickens. Put the pudding in 4 (4-ounce) cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray.

Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes. Puree mixture in a blender and then push through a strainer to get a smooth sauce.

Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce.


That looks really good!  And I agree, it'll be easy to veganize.  Maybe use some almond milk, rather than soy?

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