Grießbrei (German Semolina Pudding) - cooking recipe

Ingredients

350 ml milk (low-fat is fine)
1 teaspoon vanilla extract
2 tablespoons sugar (splenda is fine as well, can use more)
40 g semolina (I use whole spelt semolina)

Preparation

In a saucepan mix milk, sugar and vanilla.
Bring milk to a boil being careful not to burn it. Reduce heat to medium.
Using a wire whisk stir in semolina and simmer for 5 minutes until semolina has thickened lightly.
Remove from heat, fill into serving bowls and allow to chill until completely set. You can also eat this lukewarm, when it is still creamy.
Serve with compote of your choice, cream or cinnamon-sugar.