Hard durum wheat is too tough a customer to show up in breads and pastries, but provides us with that essential food, pasta. One other great comfort food from durum wheat is semolina porridge, which is eaten all over Europe. Semolina’s poor cousin farina is also consumed as porridge, primarily in the United States, as ‘Cream of Wheat’. Semolina porridge is the perfect start to the day, especially on a Sunday if there is to be a large roast lunch consumed at midday. Within a couple of hours of consumption, semolina porridge provokes a fierce appetite that is just the spice that’s needed for a big midday meal. I usually serve semolina porridge with a dollop of strawberry jam or with raspberries and sugar. This recipe serves two.
2 1/2 cups milk
1/3 cup semolina
Mix milk and semolina with a small whip in a saucepan over medium heat. When boiling reduce the heat to low. Continue to cook, stirring consistently, for about fifteen minutes until thick. Serve forth and soak the pan immediately. As my partner says, ‘It sticks to the pan better than it sticks to the ribs’.