Spinach semolina porridge

Ingredients for 1 servings:

• 100 g leaf spinach, frozen
• 150 g semolina porridge, cooked, from the previous day
• 1 tsp rapeseed oil
• n. B. Salt and pepper, mixed, from the mill
• e.g. nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Thaw the frozen spinach with the oil in a covered saucepan over low heat, stirring occasionally. Once the vegetables are cooked, turn off the heat and stir the spinach again, but leave the lid on the pan. After 2 minutes, stir in the semolina porridge and season to taste. Arrange the spinach and semolina porridge in a plate or bowl, garnish, and serve. This dish can be served as a side dish to meat or fish, or as a main course with boiled eggs or fried mushrooms.