Creamy Semolina Porridge
Creamy milk-based semolina porridge with a small piece of butter. Quick to make and pleasantly tasty, suitable for a child from one year.
- Time
- 8 min
- Serving
- 150 kcal
- Ingredients
- ≈ $0.21
- Protein
- 6 g
Ingredients
- 1 Semolinapack 700 g ≈ $2.20 18 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 130 ml
- 3 Butterpack 180 g ≈ $1.58 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash your hands and have ready your pot, milk2, and semolina1; grab the butter3.
Heat the milk2 over medium heat until steam rises and it just starts to boil.
Pour in the semolina1 in a thin stream, whisking to prevent lumps.
Cook over low heat for 3 minutes, stirring constantly until the mixture thickens and becomes smooth.
Add the butter3 and stir until fully melted.
Take it off the heat and let it stand for 1–2 minutes.
Serve: divide into bowls, top with a small piece of butter3, and serve hot.
Tips
- Why it works
- Use low heat after adding semolina to avoid burning the milk and forming lumps; high heat makes it grainy.
- Substitutions
- Replace milk with 130ml evaporated milk for extra creaminess, or use 18g cornstarch if semolina is unavailable.
- Common mistakes
- If it smells burnt or looks dry and clumpy, you cooked it too long or on too high heat.
- Storing and reheating
- Eat fresh or store for 2 days in the fridge; reheat in a pot with 10ml milk over low heat, stirring.
- Serve with
- Pair with a slice of toast and a glass of warm milk for a simple, filling breakfast.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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