This dish is, I’m told, what German mothers serve their children as an after-school snack. It’s good for breakfast, lunch, as a desert (with ice cream!)–anytime, really. Other fruit can sub–plums, apricots, apples…
2-1/4 c milk
3 T butter, plus extra for buttering baking dish
1/4 c sugar
1/8 t salt
3/4 c semolina, cornmeal, corn grits, farina (Cream of Wheat)
3 eggs, separated
1 t lemon zest
2 c sweet cherries, pitted
2 t sugar, for topping, optional
1. Preheat oven to 350ºF. Butter an 8- x 8-inch baking dish.
2. Bring the milk, sugar, butter, and salt to a simmer, stirring to dissolve sugar. Add the semolina in a stream, whisking to avoid lumping. Bring it back to a simmer and cook for a minute (or according to package directions), stirring constantly. Remove from heat and let cool.
3. Meanwhile, beat the egg whites until stiff.
4. Stir the egg yolks, lemon zest, and pitted cherries into the cooled cereal until combined. Add about a third of the beaten egg whites into the mixture to lighten it, then fold in the rest of the egg whites. Pour into prepared pan, smooth the top, and sprinkle with the 2 t of sugar, if using. Bake for 50 minutes, or until set and browned. Let cool before serving. Serve warm, at room temperature, or even cold, right from the fridge…