Herbal Semolina

Preparation:

Preparation: Pour the milk into a saucepan, add 25 cl of water and bring to the boil; add salt, then sprinkle in the semolina, stirring constantly to avoid the formation of lumps and cook for 20 minutes. If the semolina tends to thicken too much, add a little hot milk. Before turning off the heat, add the herb cheeses, 20 g of butter, 2 handfuls of parmesan and the washed and chopped herbs to the soup, mix everything and serve hot.