Breakfast Semolina Porridge

Ingredients

• 120 ml (½ cup)water
• 600 ml (2.5 cups)milk, at room temperature
• 1 g (½ tsp)ground cinnamon
• 85 g (½ cup)semolina
• 10 g (2 tsp)butter
• 14 g (2 tsp)honey, or another sweetener to taste

Instructions

1. 1

   Heat the liquid

   Pour the water into a small saucepan, add the cinnamon and bring it to the boil. Add the room-temperature milk to lower the temperature, then slowly sprinkle in the semolina while stirring constantly to prevent lumps.

2. 2

   Simmer the semolina

   Simmer gently, stirring frequently, until the semolina is tender and the mixture has a porridge-like consistency.

3. 3

   Add the butter

   Stir in the butter and continue simmering until the porridge reaches your preferred consistency.

4. 4

   Serve with honey

   Serve topped with fruit, then drizzle over the honey or add another sweetener to taste.

What is semolina porridge?

Semolina porridge is a warm cereal made by cooking fine wheat semolina in liquid until it softens and thickens. Versions of this simple breakfast are enjoyed in many places, so it fits a global-style table rather than one specific regional tradition.

Here, milk makes the porridge creamy, while cinnamon, butter and honey round out its flavour. Slow, steady stirring helps the semolina cook smoothly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 10g protein, 34g carbs, 9g fat.

The semolina and milk provide most of the carbohydrates, while milk also contributes protein. Butter and milk supply much of the fat, with honey adding sweetness; serve with fruit for a fresh side and a more balanced breakfast plate.

Choosing the ingredients

Semolina: Use fine semolina for a smooth porridge. Coarser semolina may take longer to soften and can give a more textured result.

Milk: Room-temperature milk is added after the water boils, as directed in the method. This helps bring the liquid temperature down before the semolina goes in.

Cinnamon: The ingredient list calls for ground cinnamon, while the method refers to a cinnamon stick. Ground cinnamon is listed for this version; stir it into the water for an even flavour.

How to avoid lumps

Add the semolina gradually rather than tipping it all in at once. Keep stirring as you sprinkle it into the liquid so the grains disperse before they can clump.

Once it is simmering, stir frequently and scrape across the base of the pan. A gentle heat gives you more control as the mixture thickens.

Getting the texture right

Tender semolina and a creamy, porridge-like consistency are the cues to look for in the second step. If it still feels gritty, continue simmering gently and stirring until the grains soften.

The final simmer with butter lets you stop at the thickness you prefer. Remember that porridge can continue to thicken as it stands.

Keeping the timing on track

The recipe takes about 15 minutes in total, so have the semolina and butter ready before you start heating the water. The key hands-on moment is adding the semolina slowly while stirring.

Keep the pan at a gentle simmer rather than a vigorous boil. Stay nearby to stir regularly and prevent sticking as the porridge thickens.

Toppings and serving

Fruit is suggested as a topping, with honey drizzled over just before serving. Add the sweetener to taste so the warmth of the cinnamon and the flavour of the milk remain noticeable.

Serve the porridge while warm for a simple breakfast. A little extra fruit provides a fresh contrast to its soft, creamy texture.

Recipe notes & tips

• Measure out the semolina before heating the liquid so you can add it steadily.
• Use a whisk or wooden spoon to keep the mixture moving as the semolina goes in.
• Keep the heat gentle once the porridge reaches a simmer.
• Stir across the base and corners of the saucepan to help prevent sticking.
• Add honey after cooking so each serving can be sweetened to taste.

Variations

• Fresh fruit: Top with sliced banana, berries or chopped apple before serving.
• Extra spice: Add a pinch of nutmeg alongside the cinnamon.
• Dried fruit: Stir in raisins near the end of cooking so they soften in the porridge.
• Nut topping: Scatter chopped nuts over each bowl for a crisp contrast.
• Different sweetener: Use another sweetener in place of honey, adjusting it to taste.

Common mistakes to avoid

• Adding semolina all at once: It can form lumps, so sprinkle it in gradually while stirring.
• Boiling too vigorously: The porridge can catch on the pan, so keep it at a gentle simmer.
• Leaving it unstirred: Semolina can settle and stick, so stir frequently as it thickens.
• Stopping while it is gritty: Give it more gentle cooking time until the semolina is tender.
• Over-sweetening the pan: Add honey to taste at serving so the sweetness is easy to control.

How to store

Refrigerate leftover porridge in a covered container for up to 3 days. Reheat gently in a saucepan, stirring and adding a splash of milk if needed to loosen it.

Frequently asked questions