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Print this Recipe    Burnt Semolina

Burnt Semolina with Leeks

Start with 60 gm. semolina (American: 2oz. dry cream of wheat ).
In a dry saute pan toast the semolina until golden brown stirring
often.

Take one medium sized leek and slice thinly then saute with olive
oil (or your choice of oil). Add 1 ltr. of water and bring to a
boil. Add burnt semolina and simmer til thickened. If too thick
add more water.

Season with salt and pepper and your choice of fresh garden herbs.

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