750 ml milk
75 ml wheat semolina (cream of wheat)
(1/2 tbs salt)
Bring the milk to the boil in a thick-bottomed saucepan. Stirring with a wire whisk, add the semolina in a thin stream. Cook for a couple of minutes, stirring continually, then lower the heat to minimum or turn it off completely. Cover the pan and simmer the porridge for 15 - 20 minutes. Stir every now and then to prevent the porridge from burning on the bottom or forming a skin on the surface. Semolina porridge burns on the bottom very easily.
Serve with sugar, jam or fresh berries.
75 ml wheat semolina (cream of wheat)
(1/2 tbs salt)
Bring the milk to the boil in a thick-bottomed saucepan. Stirring with a wire whisk, add the semolina in a thin stream. Cook for a couple of minutes, stirring continually, then lower the heat to minimum or turn it off completely. Cover the pan and simmer the porridge for 15 - 20 minutes. Stir every now and then to prevent the porridge from burning on the bottom or forming a skin on the surface. Semolina porridge burns on the bottom very easily.
Serve with sugar, jam or fresh berries.