semolina isn't something I'd think of making - what do you do with it?
We get organic wholemeal semolina; I'd never buy refined grains. Anyway, put on to heat some soya milk, a little sweetener and sprinkle in the semolina. Don't ask how much - it's like lotsa things in the kitchen, you get it right by feel. It thickens up quickly, you need to stir it constantly to stop it sticking.
Serve with grated nutmeg or jam.
"The trouble with quotes on the internet is that you can never tell if they're genuine" - Abraham Lincoln
Suppose I should give it a try - I've always been put off by its school-dinner connotations. At my school they used to call it "frogspawn", if I remember correctly, or was that tapioca? and what was that they called "boiled baby"?