- Recipes
- Semolina Porridge with Butter and Cinnamon
Semolina Porridge with Butter and Cinnamon
Ingredients
Step by step process
Preparation
- 1
Measure out the required amounts of milk and semolina. Prepare a heavy-bottomed saucepan, a whisk, and a measuring cup for the semolina.
- 2
Weigh the butter and have ground cinnamon ready for flavoring. If using, add vanilla sugar to taste.
Cooking
- 3
Pour the milk into the saucepan, add a pinch of salt, and gently heat over medium heat almost to boiling, stirring occasionally to prevent the milk from scorching.
TIP:Heat the milk slowly over medium heat and stir frequently to prevent burning. Use a pot with a thick bottom to ensure even heat distribution.
- 4
Once the milk starts to gently simmer, gradually whisk in the semolina in a thin stream, continuing to whisk steadily to avoid lumps.
TIP:Always add dry ingredients slowly, while continuously whisking or stirring the liquid to ensure they disperse well and do not form lumps. If possible, sift them through a fine sieve for more even dissolution.
- 5
Simmer gently, stirring occasionally, for about 3-5 minutes until the mixture thickens to a creamy porridge. You’ll recognize it by its smooth and stretchy consistency.
TIP:The right porridge is smooth, gently stretchy, and free of lumps. Through gradual cooking, it develops a tender texture that is neither too thin nor too thick, which you can easily check with a spoon or by watching how it flows along the bottom of the pot.
- 6
Adjust the sweetness by adding sugar and, if desired, vanilla sugar. Mix well and cook briefly to dissolve all the sugar.
Serving
- 7
Divide the hot porridge into bowls. Place a piece of butter on top and let it melt on the hot porridge.
- 8
Sprinkle with ground cinnamon and add extra sugar to taste if desired. Serve best while still warm.
More tips:
Add the semolina in a thin stream, whisking constantly, this prevents lumps and scorching.
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Topic: Czech Cuisine
