Migliaccio di semolino (Semolina Pie)

Ingredients

• 200 g 7 oz semolina
• 700 ml 3 cups water
• A tiny pinch of salt
• 100 g 3-1/2 oz granulated sugar
• 3 egg yolks
• 2 egg whites
• Zest of one lemon (grated)
• A few drops of vanilla extract
• 100 ml 3-1/2 fl oz milk
• 1-2 Tbs butter to grease the springform pan
• Powdered sugar
• Candied orange or citron
• Raisins (soaked in rum)
• Dark chocolate bits

Instructions

1. 1

   Bring the water, to which you've added a tiny pinch of salt, to a simmer. Slowly pour in the semolina, whisking all the time in a single direction, as if you were making polenta. Continue simmering over low heat for a few minutes, stirring often to prevent scorching.

2. 2

   Transfer the cooked semolina to a large mixing bowl and let it cool. Mix in the sugar, egg yolks and whites, lemon zest and vanilla extract, then thin out the batter a bit with the milk.

3. 3

   Grease a 20mm (8 inch) springform pan with the butter. Then pour in the batter, flattening out the top a bit with a spatula. Bake in a pre-heated 190C/375F oven for 60 minutes or so, until golden brown on top.

4. 4

   Remove the migliaccio from the oven and let it cool completely. Serve topped with powdered sugar.