This old-fashioned Italian recipe is considered “nursery food,” because children love the soft, creamy texture and delicate cheesy flavor. For adults, it’s a nostalgic comfort food. Semolina flour is essential, and yes, you do have to stir the mixture until it separates from the sides of the pan, or your arm falls off—whichever comes first. The result is a thick, creamy dough that is cooled and then cut into rounds (like a cookie) or any other shape you like. Leftovers are wonderful reheated the next day and served with a green salad. Serves 8 to 10 4 cups whole milk 4 cups water 3 cups semolina flour 1 teaspoon sea salt, or more to taste Pinch of nutmeg Freshly ground black pepper 2 cups grated Parmesan cheese, divided 3 egg yolks 3 tablespoons butter, plus more for coating the baking dish In a stock pot, combine milk and water and …