Semolina porridge

When cooking semolina porridge, proportions are observed depending on the desired viscosity of the porridge. With a ratio of manka to liquid (milk, or water with milk) of 1: 6, respectively, porridge produces an average density. When the milk boils, pour semolina through a sieve or in a thin stream, stirring vigorously. Add sugar and salt to taste, cook for no more than 2-3 minutes, also stirring constantly. Then the fire is turned off, the porridge is tightly closed with a lid and left for 10-15 minutes so that the rump is completely swollen. After that, butter, jam, etc. can be added to porridge. You can also serve semolina porridge, for example, with mushroom gravy.