Porridge recipe

Ingredients for 4 servings:
250 ml of milk
60 g Butter
80 grams of semolina
1 egg
1 pinch of salt
1 pinch of nutmeg
1 l broth, hot
Preparation:
First boil the milk and butter in a pot for the cutlets.
Now sprinkle the semolina and cook until the mass dissolves from the edge of the pot – constantly stirring. Then take the pot from the oven and let the mass cool down.
Then, mix the egg, salt and nutmeg into the cooled batter.
Boil the broth in a pot. In the meantime, with the help of two small spoons, cut some semolina dough and form cubes out of it. Dip the spoons in hot water every time before sinking so that the sticks easily dissolve.
Once the broth cooks, reduce heat to medium temperature. Then insert the cutlets in and ca. Let sit for 10 minutes until they rise to the surface.
Lastly, lift it out with a foam basin and let it drip on a kitchen towel until further use.
Recipe for semolina dumplings