Ingredients:
1 teaspoon olive oil
1 shallots, finely diced
3 ounces fresh wild mushrooms, thinly sliced
1/2 cup farina ( cream of wheat)
3 garlic cloves, finely chopped
2 eggs
2 egg yolks
1/8 cup grated parmesan-romano cheese mix
1 tablespoon finely diced red bell peppers
1 teaspoon fresh thyme
salt and pepper
Directions:
Saute shallots and mushrooms in oil till translucent.
Add 2 cups hot water slowly add cream of wheat.
Continue stirring gently while the cereal thickens, about 10 minutes.
Cereal should become very thick.
Remove from the heat and add the garlic, eggs, egg yolks, cheese, red pepper,thyme, salt and pepper to taste, blending thoroughly.
Pour the warm mixture onto a well-oiled 9×13-inch pan and spread it out, making the surface as even as possible.
(Option: Just spoon tablespoonfuls onto buttered parchment paper and bake in a 400 F oven for 3 minutes till bubbling hot).
Let cool, uncovered, in the refrigerator until cool to the touch.
Remove from the refrigerator and cut into squares.
Cover with plastic wrap and refrigerate.
When ready to use, place the squares on a pan lined parchment paper and heat in a 400 F oven for 5 minutes till bubbling hot.
Serve immediately.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.