Semolina Porridge ... Nom, nom, nom

The Kitchen Semolina Porridge ---------------------- ---------------------- COMMENT I love semolina and preferably a coarse texture and 'dry' sort end result, rather than smooth and runny consistency. I also throw in a beaten egg in mine.  Soooooo yummy. Heaps of recipes online, but this works for me: The Yummy Things: 1.5 cups full cream milk - heated on stovetop 1 dessert spoon fine grain sugar pinch of salt 1 beaten egg 1/4 cup measure of semolina (I prefer coarse grain)  *1/4 cup goes a long way ... expect it would be sufficient for a 2 cup serve (1/4 cup is equivalent to 2 fluid ounces or 60ml). The Porridge Way: whisk milk & sugar, heating when milk is coming along (ie you can tell it's getting hot, but not about to boil over) - pour in the semolina from a distance, in one steady stream (while whisking steadily) keep whisking continually as it begins to thicken, pour in beaten egg - whisking! *MUST WHISK rapidly as this is happening or you get scrambled egg heat until desired consistency, whisking continually to prevent stick serve with jam or other condiment on top Love the feel of the grains on my tongue and the squishiness and milkiness of the semolina porridge ... it's so nice. The egg is more nutrition, but I also love the colour it turns.  It makes what's yummy even more attractive. Had mine with a jam & brandy concoction, and I've just about inhaled that bowl.  I want more, but I'll have to restrain myself.    LOL *Lucky I tend to proofread ...  Was mindlessly typing 'course' instead of 'coarse'.  Wow, the brain is failing.   I've had a run of forgetting things, too ... Uh-oh.   LOL