I use Cream of Wheat frequently. It's actually a bit different than semolina. It's Farina. Farina is made from soft wheat, with the germ, and bran removed. It is used to make porridge, puddings, and cakes. It's often cooked in milk, with any number os sweeteners, maybe vanilla, and sometimes fruit, or jams.
My recipe for Cream of Wheat porridge is:
1 cup milk
1/2 cup cream
3 tbs. Farina
1 tsp. vanilla extract
3 tbs. sweetener (I use brown sugar, honey, or Stevia extract, depending on my mood)
I have also made this by dicing an apple, and cooking the apple with brown sugar, butter, and cinnamon, the adding the milk, and cream. and finally the cream of Wheat. I have also made it with frozen strawberries, letting the thaw as the porridge cooks, then mashing the strawberries. The possibilities are endless.
To cook, Place liquid into a saucepan over medium heat. Whisk in the farina. Stir constantly to a simmer. Cook until the porridge has thickened (3 to 5 minutes). Stirring constantly insures a lump free porridge.
Semolina is made from hard Durham wheat, and contains more proteins than does farina. It's primary use is in breads, pasta, gnocchi, etc.
Both semolina, and farina can be used on pizza peels to prevent the pizza dough from sticking to the peel. I've also used farina, instead of corn meal, as a coating on fried fish, chicken, shrimp, etc. It provides a softer crunch, and doesn't absorb as much oil as breadcrumbs, or batter.
Here is a link that goes into more detail about the differences between semolina, and farina -
https://www.reference.com/world-view/difference-between-farina-semolina-a32006bf990bfd16
Here are some recipes for farina pudding, and farina cake:
https://www.epicurious.com/recipes/food/views/farina-pudding-with-fresh-fruit-13133
https://www.justapinch.com/recipes/dessert/cake/italian-farina-cake-midyacia.html
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