For my first introduction to semolina I used this recipe from Food & Wine. Despite the impression I give to the left, mine were a lot rounder and crumblier than the pretty square ones they have in the magazine. And it was quite a project — not something you can just whip up on a whim. Was it worth it? Meh. Needed more … something. Maybe they were just a little too tame after my walk on the wild side last night.