Grießbrei with Cherry Compote

Method

1. 1
   • white sugar 60 g
   • cherries 250 g
   • ground cinnamon ½ tsp
   • lemon juice 2 tsp

   Simmer the cherries — Tip the cherries into a small saucepan with 20 g of the sugar, the cinnamon, the lemon juice and 2 tablespoons of water. Simmer gently over medium heat for about 5 minutes, until the cherries slump and the juices run deep ruby.

   ⏱5 min
2. 2
   • cherries 250 g
   • cornstarch 1 tsp

   Thicken the compote — Stir the cornstarch into 1 tablespoon of cold water, pour it into the cherries and let them bubble for half a minute, stirring, until the syrup turns glossy and just coats the fruit. Tip the compote into a bowl and rinse out the pan.

3. 3
   • milk 5 dl
   • white sugar 60 g
   • vanilla extract 1 tsp
   • salt 1 pinch
   • butter 15 g

   Sweeten and heat the milk — Pour the milk into the same pan and add the remaining sugar, the vanilla, the salt and the butter. Bring to just below boiling over medium heat, stirring so the milk does not catch on the base.

4. 4
   • milk 5 dl
   • semolina 60 g

   Rain in the semolina — Rain the semolina into the milk in a thin stream while whisking constantly. Go slowly here: tipping it in all at once is what makes lumps. Lower the heat as soon as it is all incorporated.

5. 5

   Stir until it thickens — Cook gently for 8-10 minutes, stirring often with a wooden spoon and scraping the base, until the porridge thickens enough to hold the trail of the spoon for a moment.

   ⏱9 min
6. 6
   • cherries 250 g

   Let it swell, then serve — Take the pan off the heat, cover it and let the porridge stand for 2 minutes to swell, then spoon into two bowls and top with the warm cherry compote.

   ⏱2 min