Loose manna porridge

1 serving


Scatter semolina on a thin baking sheet, dry in a roasting cabinet, preventing toasting. Properly dried semolina should crisp on the teeth, but its color should not change noticeably. Melt oil or margarine in a deep saute pan, pour in the cereals and massage well; add broth or boiling water and warm up well, close with a lid, put on a baking sheet with water in the oven and bring to readiness (about 30 minutes). Divide the finished porridge into portions and release in hot form with oil or margarine, and with sugar or milk in hot and cold form.