Semolina porridge

Ingredients

• 800 mlmilk
• 3 tablespoons (to taste)sugar
• 80 gfine wheat semolina

Instructions

1. 1

   Heat the milk

   Put the milk and sugar in a saucepan and bring to the boil, stirring until the sugar dissolves. Turn the heat down slightly.

2. 2

   Cook the semolina

   Gradually sprinkle in the semolina, stirring constantly. Simmer gently for about 3 minutes, until creamy.

3. 3

   Let it stand

   Take the porridge off the heat and leave it to thicken for about 2 minutes. It is especially good warm, though it is also tasty once cooled and will be a little firmer. If you like, sprinkle with cinnamon sugar and serve with fresh fruit, compote or juice.

What is semolina porridge?

Semolina porridge is a simple milk pudding made by cooking fine wheat semolina until it thickens. Versions of this comforting dish are enjoyed in many places, so it does not have a single clear-cut origin.

This version keeps the base to three ingredients. Gradually adding the semolina and stirring as it cooks helps make a smooth, creamy porridge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 9g protein, 34g carbs, 7g fat.

The semolina and sugar provide most of the carbohydrates, while milk contributes protein and much of the fat. Serve a bowl with fresh fruit for a more balanced plate; the nutrition estimate will vary with the type of milk and the amount of sugar used.

Choosing the ingredients

Semolina: Use fine wheat semolina for a soft, smooth result. Coarser semolina may need a different cooking time and can give the porridge more texture.

Milk and sugar: The milk gives the dish its creamy body, while the sugar can be adjusted to suit your taste. The method uses no specified milk fat level, so the result will vary slightly with the milk you choose.

Add the semolina gradually

A steady sprinkle is easier to stir in than tipping all the semolina into the pan at once. Keep stirring while it goes in to help prevent lumps.

Lower the heat after the milk comes to the boil. This gives you more control as the mixture thickens and reduces the chance of it catching on the bottom.

Watch the texture

During the roughly 3-minute simmer, stir continuously and look for a creamy mixture that has thickened. If it still seems loose, remember that the standing time will thicken it further.

After another 2 minutes off the heat, the porridge will be ready to serve warm. As it cools, it becomes firmer, so the texture at the table depends partly on when you serve it.

Timing and serving

The cooking itself is brief, but keep close to the saucepan: the milk needs stirring as it heats, and the porridge needs constant attention while it simmers. Allow the additional 2 minutes for it to stand before serving.

Fresh fruit, compote or juice make simple accompaniments, and cinnamon sugar is an optional finishing touch. Add these to the served porridge rather than changing the basic mixture.

Make it your own

For a less sweet bowl, reduce the sugar; for more sweetness, adjust it to taste. You can also choose a topping to suit what you have on hand, while keeping the three-ingredient base unchanged.

If serving a group, remember that the porridge firms as it cools. Serve it warm for a softer consistency, or let it cool if you prefer it thicker.

Recipe notes & tips

• Stir the sugar into the milk as it heats so it dissolves evenly.
• Sprinkle in the semolina gradually rather than adding it all at once.
• Keep stirring during the simmer to help prevent lumps and sticking.
• Use a gentle heat once the milk has boiled.
• Let the porridge stand for the full 2 minutes so it can thicken.
• Serve it warm for a softer texture, or cooled for a firmer one.

Variations

• Cinnamon sugar: Sprinkle it over the porridge just before serving.
• Fresh fruit: Add sliced fruit on top for a fresh contrast.
• Compote: Spoon fruit compote alongside or over each bowl.
• Juice: Serve with juice as suggested for a simple accompaniment.

Common mistakes to avoid

• Adding semolina all at once: Sprinkle it in gradually while stirring to help avoid lumps.
• Leaving the pan unattended: Stir the milk as it heats and the porridge as it simmers.
• Cooking on high heat: Turn the heat down after the milk boils so the porridge cooks gently.
• Serving immediately: Leave it off the heat for about 2 minutes to thicken.
• Expecting cooled porridge to stay loose: It firms as it cools, so serve warm if you want a softer bowl.

How to store

Cool any leftovers and store them covered in the fridge for up to 2 days. Reheat gently in a saucepan, stirring; add a little milk if needed to loosen the thickened porridge.

Frequently asked questions