Preparation time: 00:10

Cooking time: 01:35

Preparation:

• Heat the vegetable stock in a pan, then add the semolina in a thin stream and cook, stirring, for about 20 minutes, until the mixture is smooth and thick. Remove from the heat and let it cool. 
• Add the cheese and cream, season with salt, pepper and nutmeg, then stir in the eggs. 
• Heat the oven to 150°C. Pour the mixture into a well-greased baking tray or baking dish lined with baking paper, cover with foil and cook for 45 minutes until firm. 
• Remove from the oven and leave to cool, then cut into large triangular pieces. 
• Heat the butter in a pan, add the riebel slices and fry until golden on both sides. Set aside. 

Preparation:

• Heat the butter in a frying fan. Add the sugar and, when melted, add the lettuce hearts and cook over a medium heat, turning, until the hearts are nicely browned and caramelised.
• Deglaze with the balsamic vinegar and season with salt and pepper.

Preparation:

• Melt the butter in a pan over a medium heat and cook until it turns nut-brown and smells nutty.  
• To serve, arrange the lettuce hearts on plates and place the riebel slices on top.  
• Sprinkle over the grated cheese, pour over the nut butter and sprinkle with the chives. 

Tip:

Riebel used to be a popular breakfast dish served with apple sauce or stewed fruit.