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Thick semolina porridge with milk

Thick Semolina Porridge with Milk

A delicious, comforting porridge for a satisfying breakfast! Semolina porridge is a tender, light dish that's perfect in the morning—there's hardly anything better to start a busy day. The recipe is so simple it's almost impossible to get wrong.

Julia M.

Recipe author

Composition / ingredients

Servings:

Semolina

Milk

400

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 13 % 3 g

Carbohydrates 74 % 17 g

112 kcal

GI: 24 / 24 / 53

Cooking method

Cooking time: 15 min

Step 1:

How to make thick semolina porridge with milk? Start by measuring out the dry ingredients—the sugar and the semolina.
Step 2:

Pour the milk into a small saucepan.
Step 3:

Add the sugar and a pinch of salt.
Step 4:

Stir the semolina into the cold milk and set it over the heat, stirring constantly as it warms. I always add the semolina to cold milk—that way the finished porridge comes out lump-free.
Step 5:

As it heats, you'll see the porridge start to thicken. Bring it to a boil and cook for 1–2 minutes, then turn off the heat, take it off the stove, and cover. Let it rest for another 5 minutes to settle and firm up. Spoon it into bowls and serve. Enjoy!

Done right, semolina porridge is a hit with kids and grown-ups alike—an energizing, mood-lifting dish that's a great start to the day and easy on the stomach. It's well suited to light eating and to kids' meals, though it shouldn't be overdone—like anything, it's best in moderation. You can stir a little butter into the finished porridge, but kids often aren't fans of it that way, so for them try topping it with a few fresh berries, like raspberries. I always freeze raspberries and strawberries in summer, and they're perfect for this—add them to the hot porridge for a double benefit: the berries thaw and the porridge cools down so it's not scalding. By the way, semolina isn't just for porridge—you can use it for casseroles, syrniki (cheese pancakes), and even cake cream, but that's a story for another time.