Corn Semolina with Apricots
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 60 g corn rits
- 250 ml milk, (whole milk)
- 250 ml water
- 75 g apricot (s)
- 2 tablespoon hazelnuts, chopped
- 2 teaspoons honey
- 1 pinch (s) cinnamon powder
- 1 pinch cardamom
- 1 orange (s) or lemon, untreated, the peel in zest
Print Recipe
Pin Recipe Instructions
- Warm the milk and water in the pot and sprinkle in the corn grits, stirring constantly. Let it swell over a low heat for approx. 10-15 minutes. Cut the apricots into small pieces and fold into the corn grits. Season the semolina with cinnamon and cardamom. Possibly fold in a few strips of orange or lemon zest. Stir honey into the porridge before serving. Scatter chopped nuts over the semolina.
- Serve warm as breakfast or cold as dessert.
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