Semolina is a fine fine fine fine grain, from the very centre of wheat.
It is similar to polenta or cornmeal in its grain and in its cooked consistency.
In some desserts, particularly Greek ones, semolina is used to make a custard filling for pastries.
In Poland, people cook up semolina like porridge and give it to their children for breakfast.
The semolina is cooked in milk, water or a combination of the two. You can make it as thick as you like and as sweet as you want.
I love it. My mum used to make it for me all the time when I was a kid. I loved it the most when she forgot to stir it and it went lumpy. Yum.
I cook mine very very thick with some brown sugar, then pour a little cold milk over the top. Its warm and hearty and fills you up in the morning.
BREAKFAST SEMOLINA
1/3 cup semolina
1 cup milk
1/2 cup water
1 tbsp brown sugar
1/4 tsp salt
Put the semolina, milk, water, brown sugar and salt in a small saucepan.
Cook over a medium heat, stirring, until it is as thick as you want it. This usually takes about 3-5 minutes.
Serve in a bowl or mug with a little milk.
Makes one large serving or two small ones.
You can microwave any leftovers the next day to heat it up, then and add some milk and enjoy.
