Semolina Porridge
Quick and easy semolina porridge. Semolina is added in a thin stream into milk, the porridge becomes tender and lump-free; serve with a small piece of butter.
- Time
- 10 min
- Serving
- 331 kcal
- Ingredients
- ≈ $0.41
- Protein
- 11 g
Ingredients
- 1 Semolinapack 700 g ≈ $2.20 35 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 250 ml
- 3 Butterpack 180 g ≈ $1.58 7 g
- 4 Sugar 8 g
- 5 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Prepare: choose a 1–1.5 L pot, rinse it, and place over medium heat. Measure the milk2, and the sugar and salt. Prepare the butter3 to add to the porridge.
Warm the milk2 with sugar and salt over medium heat until boiling, stirring to dissolve the sugar. Bring to a boil in 4–5 minutes.
Reduce heat to low and pour in the semolina1 in a thin stream, continuously stirring with a whisk or fork to prevent lumps. Simmer on low heat for about 2–3 minutes after you start pouring, continuing to stir.
Continue cooking on low heat for 2–3 minutes until the mass thickens and becomes smooth and uniform. At the end, add a pinch of salt to taste and stir.
Add the butter3 and stir on low heat until completely melted and evenly distributed, about 1–2 minutes. The butter will add gloss and make the texture more tender.
Remove from heat, let the porridge stand under a lid for 1–2 minutes to thicken further and become smooth.
To serve: divide among plates, top with a small piece of butter3. Serve hot. If desired, you may sweeten to taste.
Tips
- Why it works
- Add semolina in a thin stream to avoid lumps. Thick clumps form if you dump it all at once and stir later. Stirring constantly keeps the heat even and breaks up any small lumps immediately.
- Substitutions
- Use 250ml evaporated milk instead of fresh milk for a thicker, richer texture. Replace butter with 7g margarine if you prefer a softer spread.
- Common mistakes
- Overcooking makes the porridge dry and grainy; it will pull away from the pot edges and smell slightly burnt if left too long on low heat.
- Storing and reheating
- Eats best fresh but keeps 2 days in the fridge; reheat in a pot with 20ml milk over low heat, stirring until smooth. Freezes poorly. Texture turns mushy.
- Serve with
- Pair with a slice of buttered toast for breakfast or as a side for scrambled eggs. Sweeten with jam if serving to kids.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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