Ingredients to serve four:
- 2½ cups (600 ml) milk
- 1 small onion
- 1 bay leaf
- Ground nutmeg
- 1 cup (100 g) semolina
- 2 eggs
- ½ teaspoon (2.5 ml) Dijon mustard
- ¾ cup (75 g) grated Parmesan cheese
- 4 tomatoes
Pour 2½ cups of milk into a saucepan with 1 small onion cut in half, 1 bay leaf and 1 pinch each of ground nutmeg, salt and pepper. Bring to the boil. Remove the pan from the heat and discard the bay leaf and the onion.
Sprinkle 1 cup of semolina into the milk. Cook over very low heat, stirring constantly, until the mixture is very thick. Remove the pan from the heat and beat in 2 eggs, ½ teaspoon of Dijon mustard and ½ cup of grated Parmesan cheese.
Turn the mixture into a greased shallow bowl and spread to a thickness of ½ inch (1 cm). Set the bowl aside until the mixture is cool, preferable overnight.
Preheat the oven to 400°F (200°C). Grease a shallow baking dish.
Slice 4 tomatoes thinly. Put the tomato slices into the prepared dish. Cut the semolina dough into 1½-inch (3-cm) squares. Arrange the squares on the tomatoes, letting them overlap slightly. Sprinkle the top with ¼ cup of grated Parmesan cheese.
Bake it for 15 minutes, or until the top is crisp and brown.