Summary

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

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Instructions

1. 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.
2. Serve warm as breakfast or cold as dessert.