Semolina Porridge with Cinnamon Sugar

Pour 500 ml milk into a medium saucepan. Add a pinch of salt and 1 teaspoon vanilla sugar (or 3-4 drops vanilla extract). Heat over medium heat until the milk just begins to simmer—small bubbles will appear at the edges.

Reduce heat to medium-low. Pour 60 g semolina into the simmering milk in a very thin, steady stream while whisking constantly with your other hand. This should take about 30 seconds.

Continue whisking constantly for 5-7 minutes. The mixture will thicken gradually. You want a creamy, pourable consistency—like loose polenta. Scrape the bottom of the pan frequently to prevent sticking.

When the porridge coats the back of a spoon and falls in thick ribbons, remove from heat immediately.

Divide between two bowls. Mix 2 tablespoons sugar with 1 teaspoon cinnamon in a small dish, then sprinkle generously over the top of each bowl. Serve immediately while hot.