- 1 quart whole milk
- 2 dried imported or fresh bay leaves
- 2 teaspoons fine sea salt
- 1 cup fine semolina
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
- Freshly grated nutmeg
In a large nonreactive saucepan, bring the milk and bay leaves to a boil over moderate heat. Remove the saucepan from the heat and let the milk steep for 1 hour.
Bring the milk to a simmer over moderate heat. Add the sea salt and gradually add the semolina in a thin, steady stream, stirring constantly with a wooden spoon to prevent lumping. (If any lumps form, press them against the side of the pot and they will disappear.) Adjust the heat to maintain a simmer and cook, stirring constantly, until the semolina becomes a soft mass that cleanly pulls away from the sides of the pan, 3 to 5 minutes.
Stir in the cheese and a sprinkling of nutmeg. Discard the bay leaves and serve at once.