One of those sweet dishes, my grandma made for a real meal instead of just making it a dessert, was Grießbrei – semolina porridge.
In springtime she usually cooked a rhubarb compote with it and served that as sauce.
200 g semolina (Weichweizengrieß) – cost about 0,18 €
2 tablespoons of butter – about 0,13 €
5 tablespoons of sugar (if you like it less sweet, leave one out) – about 0,05 €
and 6 small cups of milk (about 750 ml) – I chose organic milk, 0,90 €
For the rhubarb compote I bought four stalks of rhubarb, added two tablespoons of sugar (about 0,03 €) and some water – plus a teaspoon of potato starch (half a kilo cost 1,59 €, but you only need about 5 to 10 g) and a dash of vanilla extract.
I paid for a little more than 300 g 2,22 € (Kilo-price: 6,99 €)
I peeled the rhubarb, cut away the undesirable ends and cut it into small chunks, which I put into a pot, together with the sugar and let it cook, till the rhubarb was tender. I stirred the vanilla extract and some water into the starch till it reached a swampy, mushy state, where it is a liquid one moment and changes into two phases, one firm, one watery, the next … This I stirred, and stirred it in, when the rhubarb was done. Then you have to let it cook for another minute, so that the starch gets cooked!
After that, remove from heat and put it into a bowl.
The semolina porridge is even easier. Heat milk with butter and sugar, when butter is molten, stir in semolina – keep stirring. Have an eye on it, it gets thicker over time, so when you think it might end up too thick, add a little more milk, not too much!
Stir it until bubbles form, then let it rest away from the heat for a minute or so – you want the semolina cooked, it takes a little time, but not as much as a risotto!
Pour it into another bowl or directly into the soup plates and add rhubarb compote. (You can use the compote of every fruit you like, of course, but rhubarb is the first fresh thing in the spring that is kind of fruity!)
All in all: 1,26 € for the semolina porridge (which can be cooked the day before and stored cool), and about 2,30 € for the rhubarb compote – 3,56 €