Semolina Squares with Creamed Swiss Chard

Ingredients

• 2 tbsp Rapeseed oil
• 700 ml milk (1.5% fat)
• Salt
• 1 tsp curry powder
• 175 g spelt semolina
• 40 g walnut kernels
• 600 g Swiss chard
• 1 onion
• Pepper
• nutmeg
• 100 g Sour cream

Instructions

1. 1.

   Grease a rectangular baking dish (about 30x20 cm) with 1 tbsp oil.

2. 2.

   Rinse a pot cold. Add milk, a pinch of salt and the curry powder; bring to a boil. Stir in the spelt semolina and cook over low heat while stirring constantly for about 2 minutes until it thickens into a dense porridge.

3. 3.

   Remove the semolina porridge from the heat, pour it into the prepared dish and smooth it with a rubber spatula that has been dipped in water.

4. 4.

   Finely chop the walnuts using a food processor, spread them over the semolina and press down. Bake the semolina in a preheated oven at 180 °C (convection: 160 °C, gas: level 2‑3) on the middle rack for about 20 minutes.

5. 5.

   Meanwhile wash the Swiss chard, shake off excess water and clean it. Separate the stems from the leaves, trim if necessary, and cut into pieces about 1 cm long.

6. 6.

   Cut the Swiss chard leaves into strips. Peel the onion and dice finely.

7. 7.

   Heat the remaining oil in a large pan. Sauté the onion over medium heat until translucent. Add the chard stems and cook for a few minutes.

8. 8.

   Add 100 ml water, season with salt, pepper, and a pinch of nutmeg; cover and simmer for 8‑10 minutes. Add the chard leaves and let them wilt. Stir in the sour cream and adjust seasoning again.

9. 9.

   Remove the baked semolina from the oven, cut into squares and serve with the creamy Swiss chard mixture.