Semolina porridge is a creamy, comforting hot cereal made with just milk, semolina, sugar, and butter. It is the breakfast many of us grew up with, thick and smooth, with gentle sweetness and a pool of melted butter on top.
It takes about fifteen minutes from pot to bowl and uses ingredients you probably already have. Once you learn the trick for adding the semolina, it is completely lump free.
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Why This Semolina Porridge Recipe Works
Semolina is coarsely ground durum wheat, so it cooks into a porridge that is silkier and more substantial than farina style cereals. It thickens quickly, which means a short cook time and very little effort.
Cooking the semolina in milk and a little water keeps the porridge rich without being heavy, while stirring in butter at the end gives it a glossy, spoonable finish.
Ingredients for Semolina Porridge
- 1 cup water
- 5 cups whole milk
- 3/4 cup semolina, heaping
- 3/4 teaspoon salt
- 2 1/2 tablespoons cane sugar
- 1 stick (113 grams) unsalted butter, divided
Semolina. Use fine semolina, sometimes sold as manna. Coarser pasta semolina cooks to a more textured porridge.
Milk and water. Whole milk makes the creamiest porridge, and the cup of water keeps the milk from scorching.
Sugar and salt. A little sugar sweetens the porridge and salt rounds out the flavor. Adjust both to your taste.
Butter. Half goes in at the end for richness and half melts on top. Use less for a lighter bowl.
How to Make Semolina Porridge
1. Heat the liquids. Pour the water and milk into a large heavy pot and warm over medium heat for about 5 minutes, until steaming with small bubbles at the edges. Do not let it boil hard.
2. Add the semolina. Lower the heat to medium low. Sprinkle in the semolina in a slow, thin stream while whisking constantly, then add the salt.
3. Cook and stir. Keep stirring for 5 to 7 minutes, until the porridge is thick and creamy and no longer tastes of raw grain.
4. Finish. Remove the pot from the heat and stir in the sugar and half of the butter until melted and smooth.
5. Serve. Ladle the hot porridge into bowls and top each one with a slice of the remaining butter.
How to Serve Semolina Porridge
Serve the porridge hot with extra butter and a sprinkle of sugar, or top it with fresh berries, jam, honey, or a dusting of cinnamon. It fits nicely on a brunch table with fluffy pancakes or diner style fluffy pancakes, and a glass of strawberry blueberry kefir smoothie makes it a full breakfast. For a sweeter spread, add a plate of buttermilk pancakes with buttermilk syrup.
How to Store and Reheat Semolina Porridge
Cool leftovers within two hours, then refrigerate them in an airtight container for 3 to 4 days. The porridge sets firm when cold. To reheat, spoon it into a saucepan with a splash of milk and warm it over low heat, stirring until smooth and hot, or microwave it in 30 second pops. You can also slice the chilled porridge and pan fry it in butter for a crisp snack. Skip the freezer, since the texture turns grainy.
Tips and Variations for Semolina Porridge
Sprinkle slowly. Rain the semolina into the hot milk in a thin stream while whisking so it cannot clump.
Do not walk away. Milk scorches quickly, so stir often and keep the heat at medium low once the semolina goes in.
Use a heavy pot. A heavy bottomed pot spreads the heat and helps prevent burning on the bottom.
Adjust the thickness. The porridge thickens as it cools, so stir in a splash of warm milk if it gets too stiff.
Add flavor. A strip of lemon zest, a pinch of cinnamon, or a splash of vanilla extract stirred in at the end changes the mood completely.
Lighten the butter. Use 4 tablespoons total instead of a full stick if you want a lighter bowl.
Cool safely. Do not leave the porridge on the counter for more than two hours, and see the University of Minnesota Extension leftovers guide for storage times.
Top it up. Fresh fruit, toasted nuts, and a drizzle of honey turn a simple bowl into something special.
Frequently Asked Questions About Semolina Porridge
How do I make semolina porridge without lumps?
Add the semolina slowly in a thin stream while whisking constantly, and keep stirring until it thickens.
Can I make semolina porridge with plant milk?
Yes. Use the same amount of a full fat oat or soy milk, and replace the butter with a dairy free spread.
How long does semolina porridge take to cook?
About 15 minutes from start to finish, including 5 to 7 minutes of stirring once the semolina goes in.
Why is my porridge too thick?
Semolina keeps absorbing liquid as it sits. Stir in a little hot milk to loosen it before serving.
Is semolina the same as farina?
They are similar hot cereal grains, but semolina is made from durum wheat and has a slightly nuttier flavor, while farina is a finer wheat product.
Semolina Porridge
Equipment
- Large heavy pot
- Whisk
- Measuring cups
Ingredients
Main Ingredients
- 1 cup water
- 5 cup whole milk
- ¾ cup semolina heaping
- ¾ tsp salt
- 2 ½ tbsp cane sugar
- 8 tbsp unsalted butter 113 g, divided
Instructions
Cooking
- Heat. Warm the water and milk in a large pot over medium heat until steaming.
- Whisk in semolina. Add the semolina and salt in a thin stream, whisking constantly.
- Cook. Reduce to medium low and stir 5 to 7 minutes until thick.
- Finish. Off the heat, stir in the sugar and half the butter.
- Serve. Top each bowl with the remaining butter.
