Semolina Pudding with Blueberry Sauce

Name: Semolina Pudding with Blueberry Sauce
Yield: serves 6
Ingredients: 1 pint blueberries, rinsed; 1/3 cup honey; Juice of 1 orange, freshly squeezed (about 1/4 cup); 2 1/2 cups heavy cream; 1/2 teaspoon kosher salt; 3/4 cup semolina flour; A sturdy wire whisk; a fine-mesh strainer or sieve, 6 inches wide or larger

December 9, 2011

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 help themselves.

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