I have avoided semolina. My wife has bad memories of semolina pudding, though like other school dinner favourites it is probably now lovingly recreated at some expensive British restaurants. From the US, I remember Cream of Wheat, a very bland cereal in a rectangular box that could not compete with the Quaker Oats in the cardboard cylinder. But it is just durum wheat, a hard variety that is so prized when it is used to make pasta, so perhaps it does not deserve to be relegated to the category of babyfood.
We have some in our pantry for use in cooking, largely because the excellent Once Upon a Tart cookbook uses it in their savoury pastry. So I turned to a Finnish recipe from the Nordic Recipe Archive, since Finns seem to do a lot with different porridge grains. I didn't believe its ratio - ten times milk to semolina - but did follow its method, which is basically the polenta method, adding the grain to already hot liquid, very slowly, while stirring. The semolina was again from the Watermill organic mill in Little Salkeld; you can see how it (in the left) compares to Whitworth's packeaged semolina (on the right).
I used the 4:1 ratio of my oatmeal porridge (75 ml semolina to 300 ml liquid), so I would be able to compare, and I cooked it for 20 minutes in the double boiler. It is thinner, the colour and consistency of cream of mushroom soup. But it is very tasty, with the usual spoon of plum jam. My wife stole a spoonful. 'You're right', she said. 'Mushroom soup'.
Despite what I said about water, I make the semolina with milk. And it is fine with soy milk too.