Heat milk in a
non-stick pan, add 1 cup water, pepper powder, oregano, salt, cheese and butter and mix well. When the mixture starts boiling, reduce heat, gradually add roasted semolina and stir continuously to prevent lumps. Cover with a lid and cook for 3 minutes.
Grease a baking try
with oil. Remove the pan from heat, transfer the mixture onto the greased baking tray and spread it evenly and level the top with a spatula. Set aside to cool down to room temperature. Cut into squares or roundels.
Heat a little oil in
non-stick grill pan, keep the pieces in it and grill for 1 minute on each side.
To make the
mushroom topping, heat olive oil in another non-stick pan, add onion and saute till translucent. Add garlic and saute a minute.
Add mushrooms and
thyme and saute till most of the moisture has evaporated from the mushrooms and they are golden brown on the outside.
Add salt and pepper
powder and mix well. Add balsamic vinegar, toss till the mushrooms are evenly glazed. Add cream and mix.
Turn off heat when the
mixture becomes dry, add parsley and mix well. Set aside to cool down to room temperature.
Arrange the grilled
semolina pieces on a serving platter, top them with the mushroom mixture and serve.