Try this warm dish for a brunch or cold morning breakfast, serve with fresh fruit or a fruit compote. Don't leave the stove, stirring continuously is critical for a smooth result.
Course
Breakfast
Cuisine
California Greek
Keyword
breakfast, brunch, pudding, semolina
Servings4
AuthorMary Papoulias-Platis
Ingredients
2 1/2cupsmilk
1vanilla bean or 1-2 teaspoons good vanilla
1/2cupsemolina
1/4cupsugar, optional if not adding fruit
fig puree, fresh fruit, or jam
Fig Puree
1/2cupdried figs
1cupwarm water
1teaspooncinnamon
Instructions
In a large saucepan add the milk and vanilla. Bring to a gentle boil.
Remove from the heat and whisk in the semolina gradually and stirring continuously.
Stir in the sugar (if not using fruit) and place back on the burner. Bring to a boil.
Reduce the heat to low and simmer for 10-15 minutes, stirring continuously, watching so the bottom doesn't burn.
Serve with the fig puree below or with fresh fruit or preserves.
Fig Puree
Place dried figs and cinnamon in a small bowl and add warm water. Set aside until figs become soft, 30 minutes-1 hour.
Drain (save the water) and remove stick. Blend the fruit in a blender, adding as little as reserved water as possible to make a thick paste.