Vegetables Semolina Pudding Be the first to rate & review! Chef Scott Conant's sweet, warming pudding with walnuts and pine nuts is just as good for breakfast as it is for dessert. Slideshow: More Pudding Recipes By Scott Conant Scott Conant Facebook Instagram Twitter Website Scott Conant is a two-time James Beard Award-winning chef, restaurateur, Food Network personality, and cookbook author. With a career spanning more than 35 years, Scott brings flawless technique and unwavering passion to create soulful food in a convivial atmosphere. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 20 mins Total Time: 50 mins Yield: 6 Ingredients 1 cup fine semolina 1 stick unsalted butter 1/4 cup pine nuts 1 1/4 cups plus 1 tablespoon sugar 1 1/4 cups whole milk 1/4 cup chopped walnuts Ground cinnamon, for sprinkling Directions In a medium saucepan, cook the semolina, butter and pine nuts over moderate heat, stirring, until the pine nuts are golden, about 5 minutes. Add 1 1/4 cups of the sugar, the milk and 1 1/4 cups of water and bring to a simmer. Cover and cook over low heat, stirring occasionally, until very thick, 10 minutes. Sprinkle the remaining sugar on top, cover and let stand until warm, 10 minutes. Serve in bowls topped with the walnuts and cinnamon. Notes Fine semolina (semolina flour) is available at specialty stores and from Amazon. Rate it Print