Semolina porridge – classic

Ingredients for 4 servings:

• 130 g semolina
• 1 liter of milk, maybe a little more
• e.g. vanilla sugar or regular sugar
• 2 eggs, optional

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Basic recipe, modifications and additions expressly desired

Bring the milk to a boil, then remove the pan from the heat and pour the semolina into the hot milk, stirring constantly. Bring back to a boil briefly, stirring constantly. The mixture will be ready after about five minutes. Variation 1: Boil only part of the milk with a little sugar and then add part of the semolina. Mix everything well. Then add the second part of the milk (cold). Don’t pour it all in at once, but gradually, stirring constantly. This way, it shouldn’t clump. This method has two advantages: You need to bring less milk to a boil, and the cold milk cools the semolina porridge quickly afterwards, so you can eat it quickly. Variation 2: Follow the basic recipe above, but separate two eggs, stir the yolks into the semolina porridge mixture, make beaten egg whites, and then fold them into the semolina porridge mixture. You can eat the semolina porridge as is or with cherries or other fruit.