1 1/2 l milk
300 g semolina (use cream of wheat if not available)
100 g parmesan cheese
100 g butter
pinch of nutmeg
Boil milk with salt, add semolina slowly, mix with a wooden spoon. Let boil for a few minutes until achieving medium consistency. Take out of heat, add butter, cheese, nutmeg and yolks. Mix everything. Spread and cut with a cookie cutter, sprinkle with additional parmesan cheese and cook at 350 F for 20 minutes.