Bored of oatmeal? Try semolina porridge. This smooth porridge is made from ground wheat. Serve with a spiced winter fruit compote and a drizzle of cream for a warming breakfast.
What better way to start a winter morning than with some creamy, comforting porridge topped with fresh winter fruit.
Semolina makes a delicious variation to oat porridge, is quicker to make and soooo creamy and smooth.
What is semolina?
Semolina is a course flour made from durum wheat (with a similar texture to polenta/corn meal).
As well as making porridge from it, semolina can be used to make pasta, cakes, bread and pies. In Nigeria, where it is a staple food, it is added to soups and stews.
Making semolina porridge is very quick and easy. Whisk some semolina into milk and heat for a few minutes until it’s thick and bubbling.
You may notice I use half milk, half water in this recipe. That’s to save money and calories. You can use all milk if you prefer for a creamier version. You can also use all water as well for a plain version.
You don’t have to use dairy milk, almond, soy or coconut milk will work well, just with a different taste. If you use coconut milk, you may want to use different fruit.
For a healthy and delicious breakfast, serve topped with some fruit (this warmed, spiced fruit compote is great in winter).
A drizzle of fresh cream if you like (not essential) and maybe a bit of honey makes this very cheap but very gourmet breakfast complete.
Generally, the ratio for semolina is around 1/4 cup of semolina to 1/4 cup of liquid
- 1 1/3 cup of milk
- 1 1/3 cup of water (or you can use milk instead for a creamier version)
- 2/3 cup of semolina
- fruit to serve (spiced fruit compote pictured)
- pouring cream to serve (optional)
- Combine water and milk in a saucepan. Whisk in semolina.
- Bring to the boil, then simmer stirring for 2 – 4 minutes or until thickened. Let stand for 1 minute (it will continue to thicken as it cools).
- Top with compote and a drizzle of cream.
If you prefer, you can sweeten the porridge with a little sugar or honey. Add it during the cooking time.
I use half milk, half water to save money and reduce calories. You can use all milk if you prefer.
Amount Per Serving: Calories: 383Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 97mgCarbohydrates: 61gFiber: 4gSugar: 9gProtein: 14g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.