Bring milk to a boil with vanilla and infuse for ½ hour then strain.
Bring back to a boil cream of wheat. Cook until thickened.
Add sugar and butter.
Pour into a sheet pan lined with parchment
and refrigerate.
To serve
Cut semolina into 2 ½” circles, dust with flour, dip in milk, then coat
in “panco” then deep fry.
Warm already baked pineapple slice in the oven.
Place fried semolina in the center and top with warm pineapple
Drizzle warm maple syrup around plate
