Using the same cooking method but changing the amount of semolina and milk, you can make either semolina porridge or gruel.
750 ml milk
75 ml wheat semolina (cream of wheat)
500 ml milk
25 ml wheat semolina (cream of wheat)
Bring the milk to the boil in a thick-bottomed saucepan. Stirring with a wire whisk, add the semolina in a thin stream. Cook for a couple of minutes, stirring continually, then lower the heat
to minimum or turn it off completely.
Cover the pan and simmer the porridge for 15 - 20 minutes. Stir often to prevent the porridge from burning on the bottom or forming a skin on the surface. Semolina porridge burns on the bottom very easily.
Season the porridge with a little sugar, salt and a pat of butter. Serve with some more sugar and a pat of butter, or with fruit compote or fresh
berries and honey.
Semolina gruel (a thinner porridge) is cooked in the same way.
Recipe source: family recipe/traditional Finnish recipe.