Apple semolina casserole

Ingredients for 4 servings:

• 75 g semolina
• 500 ml milk
• 2 m.-sized eggs
• 1 pinch of salt
• n. B. sugar
• 4 m.-sized apples
• e.g. butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Mix the milk with the salt, a little butter, and sugar to taste, and bring to a boil. When the milk is boiling, add the semolina, stirring constantly. Allow the mixture to swell on the lowest heat, always making sure nothing burns. Now mix a little more butter into the hot porridge. Separate the eggs. Fold the egg yolks into the porridge. Beat the egg whites until stiff and fold into the slightly cooled mixture. Work quickly so that the egg doesn’t curdle before everything is well mixed. Now pour everything into a shallow baking dish and spread it evenly. Peel the apples and cut them into thin strips, then generously cover the semolina porridge with them. Sprinkle with a little sugar to taste. If the apples are very sour, you can add a little more sugar. Bake everything in the oven at around 180°C (convection oven) for about 20 minutes, until the apples are golden brown. Tip: If you like, you can refine the porridge with orange zest or cinnamon before transferring it to the baking dish.