Semolina Porridge

Ingredients

• 240 ml (1 cup)water
• 1.2 litres (5 cups)milk
• About 125 g (¾ heaped cup)semolina (manna)
• ¾ tspsalt
• 2½ tbsporganic cane sugar
• 113 g (1 stick, divided)unsalted butter

Instructions

1. 1

   Boil the water

   Bring 240 ml (1 cup) of water to the boil in a medium-sized saucepan. Starting with water helps prevent the milk from scorching.

2. 2

   Heat the milk

   Add the milk and heat until it is almost boiling.

3. 3

   Add seasonings

   When the milk is very hot and starts to foam, add the salt, sugar and 5 tbsp of the butter. Let the butter melt.

4. 4

   Whisk in semolina

   Whisk in the semolina and bring the mixture to the boil. Lower the heat and simmer gently for 2–3 minutes, stirring occasionally, until thick and creamy.

5. 5

   Serve with butter

   Turn off the heat and ladle the hot porridge into bowls. Slice the remaining 3 tbsp of butter, place the pieces on top of the hot semolina and serve.

What is semolina porridge?

Semolina porridge is a smooth, warm wheat cereal cooked with milk. In Ukraine it is called mannaya kasha, and similar comforting milk-based porridges are enjoyed in many parts of Europe.

This version uses a little water before adding the milk to help protect it from scorching. Butter stirred in and added on top makes the finished bowls especially rich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 264 calories, 7g protein, 22g carbs, 17g fat.

The semolina supplies most of the carbohydrates, while the milk contributes protein and carbohydrates. Milk and butter account for much of the fat; balance the rich porridge with fruit on the side.

Choose the right semolina

Semolina: use the recipe’s heaped measure, since it provides the thickening that gives the porridge its creamy body. Whisk it in gradually to help it disperse through the hot milk.

Keep the milk from scorching

Water first: bring the water to the boil before adding the milk, as directed. Once the milk is in the pan, heat it until very hot and foaming rather than leaving it to boil unattended.

Look for a creamy finish

Texture: after the semolina goes in, simmer over low heat for 2–3 minutes and stir from time to time. It is ready when the mixture has thickened and looks creamy.

Add the butter in stages

In the pan: the first 5 tbsp melt into the hot milk mixture, enriching the porridge as it cooks.

At the table: the remaining 3 tbsp are sliced over the bowls. The heat softens the butter on the surface, so serve the porridge while hot.

Make it a filling breakfast

Serve the porridge on its own for a simple breakfast, or add fresh fruit alongside for a fresher contrast. If you want a more substantial meal, pair it with eggs or yoghurt rather than adding more butter.

Recipe notes & tips

• Use a medium-sized saucepan so there is room to whisk without splashing.
• Whisk the semolina into the hot milk rather than tipping it in all at once.
• Keep the heat low once the porridge reaches a boil.
• Stir occasionally during the short simmer to keep the mixture even.
• Serve promptly, as the porridge thickens as it stands.

Variations

• Add cinnamon: sprinkle a little over each bowl before serving.
• Top with berries: serve fresh berries alongside or over the porridge.
• Use honey: replace the cane sugar with honey to taste.
• Add dried fruit: stir raisins into the hot porridge before serving.
• Try a fruit topping: spoon stewed apple over each bowl for a sweet finish.

Common mistakes to avoid

• Skipping the water: milk can scorch more readily; bring the water to the boil first as directed.
• Boiling the milk hard: it can foam over or catch on the pan; heat it until very hot and foaming.
• Adding semolina too quickly: it can clump; whisk it into the milk gradually.
• Cooking over high heat: the porridge may catch on the bottom; reduce the heat and simmer gently.
• Overcooking: the mixture can become very thick; stop after 2–3 minutes once it is creamy.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat gently in a saucepan, stirring in a splash of milk to loosen the porridge as needed.

Frequently asked questions