Semolina Pudding with Blueberry Sauce
Mazzafrissa

serves:

Semolina cooked in cream becomes a thick, delicious porridge, with an almost puddinglike consistency, that can be enjoyed many ways. In Sardinia I have had it as an appetizer with honey drizzled on top, and as a dessert with a sauce of mirto or myrtle. I loved both! And I've made it as a warm breakfast treat, too. Here I give you mazzafrissa as a dessert, with a lovely blueberry sauce (strawberries or cherries or other seasonal berries would be good, too). Scoop the warm cereal into serving bowls and top with the blueberry sauce, or serve the sauce on the side and let your guests serve themselves.

ingredients

For the Blueberry Sauce
1 pint blueberries, rinsed
⅓ cup honey
juice of 1 orange, freshly squeezed (about 1/4 cup)

For the Semolina Pudding
2½ cups heavy cream
½ tablespoon kosher salt
¾ cup semolina flour

directions


To make the blueberry sauce: Stir together the blueberries, honey, and orange juice in a small saucepan. Bring to a boil over medium heat, stirring occasionally, then adjust the heat to keep the sauce simmering gently. Cook, uncovered, for 20 minutes, or until the berries break down and the juices reduce to a syrupy sauce. Keep the sauce warm while you make the pudding.

To cook the semolina: Pour the cream into a medium saucepan, add the salt, and set over medium heat. When the cream comes to a boil, whisk in the semolina, pouring it into the pan gradually, in a thin, steady stream. Continue whisking until all the flour is incorporated. Cook and whisk until the mixture thickens and begins to pull away from the sides of the pan, 10 minutes or so.

Set the strainer over a bowl, and scrape in the cooked semolina. Let the fat drain into the bowl for at least 5 minutes (or longer, if you wish). The amount of excess fat will vary with the heavy cream; discard any that collects in the bowl. Serve the pudding warm or at room temperature, topped with the blueberry sauce.