Mannaya Kasha (Russian Semolina Porridge)

Method

1. 1Pour the milk into a heavy-bottomed pot, add the salt and sugar, and bring to a gentle boil over medium heat, stirring so it doesn't scorch on the bottom. A thick base prevents burning.
2. 2Lower the heat. Pour the semolina into the simmering milk in a thin stream while whisking constantly — this is the step that prevents lumps.
3. 3Keep whisking for 2–3 minutes as it thickens. Semolina cooks quickly, and constant stirring is what keeps it smooth.
4. 4The kasha is ready when it coats the spoon but still pours. Remember it thickens a lot as it stands.
5. 5Off the heat, add the butter and stir until melted and glossy.
6. 6Cover and let it rest for 2–3 minutes so it swells evenly.
7. 7Serve hot with a knob of butter, jam, honey, or fresh berries. If it's too thick, loosen it with a splash of hot milk.