Grilled Semolina with Mushroom

Grilled Semolina with Mushroom

From   K for Kids

Prep: 40 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

This is an extremely tasty snack that no child or adult will be able to resist


  • Semolina (suji), dry roasted 1 cup
  • Milk 2 cups
  • Black pepper powder ½ tsp
  • Dried oregano ½ tsp
  • Salt to taste
  • Cheese slices 4
  • Butter 30 gms
  • Oil to grease and shallow-fry
  • Mushroom topping
  • Button mushrooms, diced 300 gms
  • Olive oil 2 tbsps
  • Medium onion, finely chopped 1
  • Garlic, finely chopped 1 tsp
  • Fresh thyme sprigs a few
  • Salt to taste
  • Black pepper powder ½ tsp
  • Balsamic vinegar 1 tbsp
  • Fresh cream 4 tbsps
  • Fresh parsley, finely chopped 2 tbsps


  • Heat milk in a non-stick pan, add 1 cup water, pepper powder, oregano, salt, cheese and butter and mix well. When the mixture starts boiling, reduce heat, gradually add roasted semolina and stir continuously to prevent lumps. Cover with a lid and cook for 3 minutes.
  • Grease a baking try with oil. Remove the pan from heat, transfer the mixture onto the greased baking tray and spread it evenly and level the top with a spatula. Set aside to cool down to room temperature. Cut into squares or roundels.
  • Heat a little oil in non-stick grill pan, keep the pieces in it and grill for 1 minute on each side.
  • To make the mushroom topping, heat olive oil in another non-stick pan, add onion and saute till translucent. Add garlic and saute a minute.
  • Add mushrooms and thyme and saute till most of the moisture has evaporated from the mushrooms and they are golden brown on the outside.
  • Add salt and pepper powder and mix well. Add balsamic vinegar, toss till the mushrooms are evenly glazed. Add cream and mix.
  • Turn off heat when the mixture becomes dry, add parsley and mix well. Set aside to cool down to room temperature.
  • Arrange the grilled semolina pieces on a serving platter, top them with the mushroom mixture and serve.