Semolina porridge with baked maple cinnamon apples
2 red delicious (red) apples, sliced into rounds ¼ teaspoon ground cinnamon, plus extra to serve ¼ teaspoon ground ginger
2 tablespoons maple syrup, plus extra to serve 3 cups ( 750ml) water
1 vanilla bean, seeds scraped
2½ cups (625ml) milk, plus extra to serve
1 cup (160ml) fine semolina Preheat oven to 180°C (350°F). Place the apple on a large baking tray lined with non-stick baking paper. Sprinkle with the cinnamon, ginger and maple syrup. Cook for 12–15 minutes or until the apple is soft.
Place the water, vanilla seeds and 2 cups (500ml) of the milk in a large saucepan over high heat and bring to the boil. Whisking continuously, gradually pour in the semolina. Continue whisking for 2 minutes or until smooth and thickened. Remove from the heat, add the remaining milk and whisk to combine. Divide the semolina between bowls and top with the apple, extra cinnamon, extra maple syrup and extra milk to serve. SERVES 4.