Munich semolina croquettes from the "Pension Daheim"

Ingredients for 5 servings:

• ¾ liter of milk
• 300 g semolina
• 2 eggs
• 1 tbsp, leveled salt
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) pepper, freshly ground
• 1 bunch parsley, or other herbs
• 2 onions, as desired
• 1 tbsp butter
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Cheap main course, not only for children

In a saucepan, lightly sauté the onions in butter. Add the milk, season with salt, a little nutmeg, and a little pepper, and bring to a gentle boil. Slowly add the semolina and stir until it forms a compact porridge (this happens very quickly; it burns easily). Then let it cool for about 20 minutes. Finely chop the parsley and stir it into the semolina mixture along with the eggs. Season to taste and adjust seasoning if necessary. While the mixture is still warm, use wet hands to form “croquettes” about 1 cm thick and the size of a child’s hand. Slowly fry the croquettes in one or two pans with a little butter for about 15 minutes on each side until crispy (if using a 9-burner stovetop, level 4 is sufficient). Serve with salad.