Name: Semolina Porridge – smooth, lump-free and like childhood
Yield: 2 servings
Ingredients: 500 ml of milk (whole or semi-skimmed); 60 g of baby semolina (wheat semolina); 12 g of sugar (to taste, you can reduce/increase); 1 pinch of salt; To finish; 20 g butter; 10 g cocoa (or Granka); 10 g powdered sugar (optional, for sprinkling)

Semolina Porridge – smooth, lump-free and like childhood

Semolina porridge is one of those things that seems trivial… until you make lumps once and it ruins your whole morning 😅. Good news: semolina porridge can be made beautifully smooth and creamy very easily, you just need to follow a simple method – add the semolina gradually, keep stirring and don’t cook it longer than necessary. In 10 minutes you’ll have a warm sweet breakfast (or dinner) on the table that smells of butter, cocoa and childhood. And you can flavor it exactly how you like – from the classic with sugar to fruity or “fit” versions.

⏱ 10 min● easy♨ 2 servings

Step by step

Instructions

0 z 5

1Step 1Pour the milk into a saucepan, add a pinch of salt and start heating it over medium heat. Salt is a small detail but makes a big difference—the porridge won’t taste “flat” and the sweetness will come out better.
2Step 2Once the milk is hot (just before boiling, you’ll see steam and small bubbles at the edge), reduce the heat to medium–low and start adding the semolina gradually while stirring constantly with a whisk. Don’t pour it all in at once—that’s the most common cause of lumps.
3Step 3After adding the semolina, keep stirring continuously, ideally with a whisk, so the porridge blends smoothly. In 1–2 minutes it will start to thicken. At that point add the sugar and continue stirring. Once the porridge reaches the consistency you like (usually 2–4 minutes after adding the semolina), remove the pan from the heat.
4Step 4Let the porridge stand for 1 more minute and stir occasionally – the semolina will finish cooking and the porridge will thicken a bit. If it seems too thick, add a little milk and stir. If it’s too thin, return it to the stove for 30–60 seconds and continue stirring.
5Step 5Divide the porridge into bowls, top with a piece of butter and sprinkle with cocoa powder or Granko. If you want the full classic, add a little powdered sugar. Serve immediately – semolina porridge is best warm and fresh.

Kitchen tip

Want porridge completely free of lumps? Use a whisk and sprinkle the semolina like a “rain,” not in a big clump. One more trick: if a few small lumps do form, a few quick whisk strokes often break them up. If it’s worse, pulse the porridge briefly with an immersion blender (just short bursts so it doesn’t become gluey).

Customize this recipe

Variants and alternatives

Chocolate semolina porridge: stir 1 tablespoon of cocoa and a piece of chocolate into the finished porridge — it will be bolder and more “dessert-like.” With fruit: top with banana, strawberries, or blueberries. A spoonful of jam works great too. Fit version: replace sugar with honey (add to the finished porridge) or chicory syrup. Milk can be semi-skimmed or plant-based. Cinnamon: use cinnamon instead of cocoa and a teaspoon of honey — it tastes like a “milk dessert.”

Approximate per serving

Nutritional values

Energie360 kcalProteins12 gSacharidy45 gTuky14 g

Semolina Porridge – smooth, lump-free and like childhood

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Řecké kuře s citronem, bramborami a olivami z jednoho pekáče

Kuřecí shawarma miska s rýží, zeleninou a česnekovým jogurtem

Kuřecí fajitas s paprikami a cibulí z jedné pánve

Write a comment Cancel reply

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