2 cups milk
1 cup semolina
⅔ cup mascarpone
2 tbsp finely grated parmesan
2 tbsp olive oil
20g unsalted butter
1 garlic clove, roughly
300g mixed mushrooms such
as shiitake, chestnut and
2 tbsp flat-leaf parsley, finely
4 thick slices bacon
2 tbsp toasted hazelnuts,
parmesan, grated, to serve
For the semolina, place milk and 2 cups of water in a saucepan over medium-high heat and bring to the boil.
Add semolina in a thin, steady stream and whisk constantly for 2 minutes until thick and creamy.
Remove from heat. Stir through mascarpone and parmesan. Season to taste with salt and freshly ground black pepper. Keep warm.
Meanwhile, heat oil and butter in a frypan over high heat. Add garlic; cook for 1 minute until fragrant. Then add mushrooms and cook, tossing the pan, for 6 minutes until crisp and golden. Season with salt and freshly ground black pepper and stir through chopped parsley. Remove from pan and keep warm.
Wipe out pan and return to medium-high heat. Add bacon and cook for 4 minutes, turning once, until golden.
Divide semolina, mushrooms and bacon among serving plates and scatter with hazelnuts and parmesan.