I was feeling creative, I guess. It was an odd breakfast, as I'm not a huge fan of breakfast, or cereal, or hot soupy things early in the morning. And I have awful memories of my grandmother making me Cream of Wheat as a snack and me dousing it in heavy cream, butter, and brown sugar, just to make it edible.
Even the dog wanted in on this. Weirdo.
Dousing did ensue, but the result was remarkably tasty. I don't think of semolina as having much flavor, but the molasses brought out a rich, earthy quality in it, and provided contrasting mineral overtones. Sort of a non-alcoholic morning Guinness. The meal was balanced beautifully by my Earl Grey: floral black tea flavors, with a refreshingly sharp citrusy zing that prevented the porridge's creaminess from becoming boring.
One cooking note: the ratio I found everywhere online is really wrong, assuming you want porridge and not semolina-flavored water. I used less liquid than recommended (2 cups water- our milk smelled funny...) to a quarter cup semolina, and it was still quite watery after 20 minutes of cooking. Maybe it has something to do with the grind of my semolina (pretty fine), but I'd go with 1.5 cups liquid next time, or maybe even less. I didn't miss the milk, though added a few tablespoons butter to compensate.
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