My favorite recipe for preparing a delectable, creamy dinner is this semolina porridge. Since I was a young child, I have always enjoyed eating semolina porridge. I hope you like it!
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 medium bowls |
Ingredients
- 2 cups milk
- 1 cup water
- 1 ½ teaspoons butter
- ¼ teaspoon salt
- ⅓ cup semolina flour
- 1 tablespoon white sugar
Instructions
- Combine milk, water, butter, and salt in a saucepan over medium-high heat. Bring to a boil, stirring gently. Remove from heat. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps.
- Place the saucepan back over medium heat; whisk until porridge comes to a boil, about 2 minutes. Reduce heat to low, cover, and cook, stirring occasionally, until porridge thickens, about 20 minutes. Remove saucepan from heat; stir in sugar.
- Let porridge stand for 3 to 5 minutes before serving.
Reviews
Perfect, just like my mum used to make. No problem with the consistency, even with semi-skilled milk. Probably would drop the salt down a bit next time.
Easy and yummy
My wife is was craving semolina porridge which she hadn’t had it for quite a while. This recipe suited me perfectly since it didn’t require any exotic ingredients. It was easy to make and tasted deliciously creamy. Great for a quick breakfast or anytime you’re in the mood for a sweet treat.
Sensational
I made this as instructed . You could have drank it when it was done. I left it coking for a little while longer, then raised the temp to medium and uncovered it and it still didn’t thicken. I put more semolina in it and it finally thickened. I put butter in it and more sugar than it called for — then it was good. I don’t know if it was so supposed to be thin, but I wanted thick, substantial cereal
Very creamy with a full and rich taste! Honestly it doesn’t even need any extra stuff this is good as is!
Love it.
These proportions make a very thin porridge, which is great for infants or convalescents. You could make this with 2/3 the amount of liquid.
Doing this now, but I’m baking it in the oven. We’ll see how this turns out.
No changes made. Delicious. Certainly will prepare it again
My new go to porridge recipe… turned out perfect on the first go
Perfect METHOD!! But tastes much better if you use no salt, butter, sugar, etc. and only use Semolina flour and Milk and Water ONLY. Thanks for the recipe!!
I made this vegan using soy milk and earth balance butter. But I’m sure it would be delicious with any other vegan milk. I also added a little cinammon and vanilla extract. Its fantastic! Can’t wait to feed this recipe to my kids for breakfast someday!
Makes two very large servings. Became Very Thick in 3 minutes. Clearly no need for twenty minutes.
Makes two very large servings. Became Very Thick in 3 minutes. Clearly no need for twenty minutes.
Perfect!
Creamy, I used blue corn meal. The family enjoyed eating and dipping toast in it. The babies loved it too.
This was so creamy and delicious. i was sceptical at first with all the fluid and cooking time as well but, I was blown away how great it was to the normal way on the box. Thank you, I will definitely be making it this way from now on.
I made this ahead to heat up tomorrow morning and tried a bite. It was incredibly creamy and delicious with the touch of vanilla and maple syrup I added. I will eat it with berries, maple syrup, and maybe some nuts.
Incredibly delicious! Creamier and smoother than my childhood Cream of Wheat! Subbed white sugar with brown, and added a touch of cinnamon and a splash of vanilla (sorry, I didn’t measure). Also pairs phenomenally with hot apple cider! 112% recommend this recipe to Cream of Wheat lovers.
This came out awesome. Creamy and yummy. I added a tablespoon of vanilla extract. Wonderful breakfast.