Semolina Hearts

… on Tender Spinaches

A nice idea for a Tête-à-Tête dinner 🙂

Ingredients:
(serves 2)
65 gr of semolina
260 ml of soy milk
1 cup of boiled spinaches
100 gr of tofu
1 cup of Bechamel sauce (white sauce)
1-2 tablespoons of olive oil
salt, pepper, nutmeg

Method:
Heat the milk with a little salt in a no-stick saucepan.
When it reaches a boil, pour the semolina in and boil it over a low heat, stirring often, until it has absorbed all the milk and has thickened and reached a texture similar to polenta’s.
Pour the “polenta” thus obtained on a smooth surface, lightly oiled. Roll it out with the back of a wet spoon, to a thickness of about 1 cm (but also 1.5 cm would be fine)
Let it cool. Cut out some hearts with a cookie mould. Set aside.
Sautée spinaches, boiled and drained, in a pan with a bit of oil; add crumbled tofu, salt, pepper, a pinch of nutmeg and cook 2-3 min. Add  2-3 tablespoons of white sauce to the spinach with tofu, stirring until all has blended and remove from heat.
Take a baking pan (whatever shape your imagination inspire you or simply the one you have); pour a thin layer of white sauce on the bottom, place the remaining pieces of semolina, and, on these, pour spinach and tofu; arrange the semolina hearts over, according to your fancy. Pour the white sauce over.
Bake at 200°C for about 10-15 min, until the surface gets crisp and golden
Serve with love …

Should you wish, you can also serve small helpings 😉

Chef: Concita from VeganBlog

1. EleonoraNW3 10 February 2011 at 18:47

   

   Concita… you rule, as always :-)!!!

   
   
2. heidi 11 February 2011 at 06:49

   

   they’re perfect and so sweet. I’m sure they’re delicate and so yummy as well