in Dessert Recipes

Corn semolina porridge with apricots

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Ingredients for 2 servings:

  • 60 g corn semolina
  • 250 ml milk (whole milk)
  • 250 ml water
  • 75 g apricot(s)
  • 2 tbsp hazelnuts, chopped
  • 2 tsp honey
  • 1 pinch(s) cinnamon powder
  • 1 pinch of cardamom
  • 1 orange(s) or lemon, untreated, peeled into zest

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

as breakfast or dessert

Heat the milk and water in a saucepan and stir in the cornmeal, stirring constantly. Let it swell for about 10-15 minutes over low heat. Cut the apricots into small pieces and fold them into the cornmeal. Season the semolina porridge with cinnamon and cardamom. If desired, fold in a few strips of orange or lemon zest. Before serving, stir honey into the porridge. Sprinkle chopped nuts over the semolina porridge. Serve warm for breakfast or cold as a dessert.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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