Ingredients
Method
1.Oil a 26cm x 32cm swiss roll pan and preheat oven to 180°C
2.Bring milk, salt and nutmeg to a boil in medium saucepan; reduce heat. Gradually add semolina, stirring constantly with wooden spoon.
3.Continue cooking, uncovered, stirring often, about 10 minutes, or until spoon can stand upright in centre. Remove from heat.
4.Combine egg and 1 cup (80g) of the cheese in small bowl. Add to semolina mixture; stir well. Spread mixture onto well-oiled 26cm x 32cm swiss roll pan; using wet spatula smooth until 5mm thick. Refrigerate about 1 hour or until semolina is firm.
5.Cut semolina into circles using 4cm pastry cutter. Arrange circles, overlapping, in greased shallow ovenproof dish. Pour over butter; sprinkle with remaining cheese. Bake in moderate oven about 15 minutes or until crisp and golden.
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