Semolina Porridge

Grießkoch, griesmeelpap, mannagrynsgröt, blåbärsgröt, klappgrö, mannavaht, basbosa, semolina pudding, suji halwa, helva, basbousa, pizza dough, pasta...

All the words above are the names of various different dishes from around the world that use semolina- and there are dozens more.
I read about this porridge on What Should I Eat For Breakfast Today- a gorgeous and upcoming blog- and it seemed like the perfect warm, quick and healthy breakfast. What's more, it said that the porridge tastes great topped with fresh jam, and my mum had just made a pot of cherry compote.
When I told my dad about the dish he instantly knew what I was talking about: "Oh yeah, that's griesmeel." he said nonchalantly. He proceeded to describe the way in which it's cooked, how it looks, how he enjoyed it, and the ways in which it sells in Dutch supermarkets today.
Apparently he, too, has grown up having semolina porridge, and he told me about a lovely Dutch version: the semolina s cooked with sweetened milk and chilled in a cup. When you tip it out, it emerges like a dome of jelly, and it's topped with hot jam, stewed fruit or hot syrup. It sounded so tempting, but for the time being I've tried the reverse- hot pudding with a cold topping- as it seemed more fitting for damp, chilly mornings. However I'll be sure to post about the other version once I try it.
I'm so intrigued by semolina now- until a couple of days ago it was just the coarse stuff that we used in pizza and pasta dough, but now I'm dying to try out all the different dishes out there. I never realised one could make halwa (an outstanding, fluffy Indian sweet dish) from semolina, and considering it's loved by my family it's definitely on my list of things to make this summer.

Semolina Porridge
From What Should I Eat For Breakfast Today

3 Tablespoons semolina
1 cup milk
Honey, agave or sugar
Stewed fruits, jam, compote or spiced fruit sauce

Cook the milk and semolina (and the sweetener, optional, but the porridge is quite bland on its own), stirring occasionally so it doesn't stick to the bottom. Once it's thick and bubbling, serve with one of the toppings above.

I think banana would taste nice cooked into the porridge or sliced on top, and some cinnamon, chocolate or peanut butter would be great additions too.