Semolina Porridge
A silky hot cereal made by cooking semolina in milk, finished with sugar and a generous amount of butter.
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.
Notes
Substitutions: Use plant milk and a dairy free spread, or cut the butter to 4 tablespoons for a lighter bowl.
Tips: Add the semolina slowly while whisking to avoid lumps. Stir in warm milk if it gets too thick.
Storage: Refrigerate 3 to 4 days. Reheat with a splash of milk.