Semolina Cook with Blueberry Compote

To cook the semolina with blueberry compote in a saucepan, slowly bring the milk to the boil together with the butter and a pinch of salt. Slowly add the semolina and cook without stirring until an aromatic crust forms on the bottom of the pan. Meanwhile, for the compote, boil a dash of red wine with water, cinnamon bark and sugar and let steep briefly. Add blueberries and heat very briefly until blueberries have drawn water. Remove from heat, remove cinnamon bark and let cool. Serve the finished semolina with the blueberry compote.

Preparation Tip:

In Vorarlberg, the Grieskoch is called a tamper!

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