In a saucepan, pour the milk diluted with 1 liter of water, salt to taste and boil.
Add the semolina all at once and stir constantly with a wooden spoon, then, when will have just the right density, low the heat and cook, stirring constantly, for 15 minutes.
Turn off the heat and let cool slightly, then add the egg yolks and a generous sprinkling of grated cheese.
Pour the semolina on a worktop and level it, with the help of a wet knife, forming a layer thickness of about 1 cm.
When it is completely cold, with the help of a glass, cut out many disks.
Grease with butter a baking sheet and settle in a layer of semolina disks and a few flakes of butter and plenty of grated cheese. Continue until the end of all the ingredients, always spacing out with butter and grated cheese.
Complete with additional butter and cheese and bake au gratin for 20 minutes
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