North African-Inspired Semolina Porridge with Dates

In a medium saucepan, combine 1 cup milk, 1/2 cup fine semolina, 4 finely chopped Medjool dates, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, and 1 pinch of salt.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly to prevent lumps.

Reduce the heat to low and continue to cook, stirring frequently, for 7-8 minutes, or until the porridge has thickened to your desired consistency.

Remove the saucepan from the heat and let it rest for 2 minutes to allow the semolina to fully absorb the liquid.

Divide the porridge into two bowls. Drizzle with 1 tablespoon of honey and sprinkle with 1 tablespoon of chopped almonds, if desired, before serving warm.