Breaded Spelt Semolina with Cheese and Tomato Sauce

Ingredients:

Spelt semolina:

Spelt semolina (OPG Mario Leventić) - 0,3kg
Fresh cow's cheese (OPG Božić) - 0,12kg
Sour cream (OPG Božić) - 0,05kg 
Water - 1,5l
Salt - 0,020kg
Pepper to taste 
Herbs (rosemary, thyme, parsley...) - 0,005kg

For breading:

Eggs (Slavonija jaje d.o.o) - 2 pcs
Semi-hard cow's cheese (OPG Božić) - 0,15kg  
Flour (OPG Mario Leventić) - 0,15kg

Tomato sauce:

Cooked tomatoes (Stipino) - 0,2kg
Magic Onion - sauteed onion (Balicki Food) - 0,05kg 
Olive oil(OPG Dario Dješka) - 0,01l
Herbs (rosemary, thyme, parsley…) - 0,005kg
Pepper to taste
Salt - 0,005kg
Butter - 0,02kg

For garnish:

Bacon (OPG Loboda Stjepan) - 0,04kg
Semi-hard cow's cheese (OPG Božić) - 0,04kg 

Preparation method: 

Pour water into a pot, add salt, and bring to a boil. Once boiling, turn down the heat slightly and slowly pour in the semolina, whisking continuously (if lumps form, break them up with an immersion blender).

Once the semolina is whisked in, switch to a spatula and keep stirring. Cook on low heat for 20 minutes, then add all the remaining ingredients to the semolina and cook for another 10 minutes. 

Transfer the semolina into a greased mold or baking tray, cover with cling film, and place in the freezer to set. 

While the semolina cools, place all the ingredients for the tomato sauce into a saucepan except the butter and olive oil, and bring to a simmer. Once simmering, remove from the heat, add the butter and olive oil, and blend with an immersion blender.

For the garnish, dice the bacon finely and fry in a pan until crispy. Sprinkle the grated semi-hard cheese thinly in a circle onto parchment paper and microwave for 20 seconds.

Once the semolina has set, cut into cubes. Dredge in flour, dip in egg, coat in cheese, and deep-fry in hot oil (a non-stick pan works best). When golden brown, remove from the oil and drain on paper towels.

To serve, place a pool of tomato sauce in the center of the plate, place the breaded semolina cubes on top, sprinkle with crispy bacon, and garnish with the cheese crisp and fresh herbs. 

💡 Recipe notes and tips:

You can make polenta the exact same way. Feel free to add ingredients you
love directly into the semolina (olives, sun-dried tomatoes…) 

🍺 Beer pairing: Golden Ale - Cincilator (Mali Div Zanatska Pivovara)

Enjoy your meal! 🍽️