Semolina casserole

Combine milk and water in a saucepan with a thick bottom and put it on the fire to boil. It is not recommended to go far, accidentally escaping, milk will cause a lot of trouble with washing the hob.

As soon as the milk and water boil, set the heating intensity to a minimum, and pour the semolina in a thin stream, stirring constantly. Cook the porridge until ready (for semolina, the cooking time is 9 minutes). As soon as the porridge begins to thicken, add sugar and mix to dissolve it evenly.

Boil the porridge to a very thick state, you will never want to eat it in a warm, slightly fluid form. Remove the casserole pan from the heat and leave it to cool. You can speed up the process by putting the pan on the balcony in the cold season or by immersing it in a container with ice water.

While the cooling process is underway, turn on the oven at 180 degrees. We drive the chicken egg into a deep dish and beat it with a whisk or mixer. Pour the beaten egg into the warm semolina porridge. The porridge should not be completely cold, there is enough temperature that allows the egg not to curdle. Stir the mixture until completely homogeneous. Grease the baking dish with a small amount of butter or vegetable oil and sprinkle with semolina. The "French shirt" will allow the casserole to easily move away from the mold after cooling.

We spread the semolina mass into a mold and level its surface with a spoon. Lubricate the future casserole with a layer of sour cream and send it to the oven for 30 minutes. As soon as the surface is covered with a golden crust, cover the casserole with foil to avoid burning.

We take the mold out of the oven, cool it completely and only after that we take it out of the mold and cut it into portions.

Decorate to taste, serve with jam or any other sweet addition.

Bon appetit!