What's the difference between semolina porridge and semolina pudding? What time of day you eat it! Comforting, creamy semolina can be enjoyed at the beginning or the end of your day. Or both:)
Semolina is fine durum wheat flour. Often used in pasta and pizza dough, it's been around since ancient Roman times. Around the world it has various names like cream of wheat, farina and malt-o-meal. It's famously used in the delicious classic semolina cake.
When we make this at our house we enjoy a funny little family tradition of serving the porridge on a flat plate rather than a bowl. A spiral of honey is drizzled from the outside into the centre, and we follow the spiral with our spoons, eating from the outer edge into the middle.
Prep time: 5 min; Cooking time: 5 min
3 cups milk of choice
1 cup water
1 tbsp tbs butter or nuttlelex
2/3 cup semolina
1 tsp vanilla extract
1-2 tsp ground cinnamon
1 tsp lemon or orange zest
1 tbsp white sugar
Pour the milk and water into a pan and bring it to boil over a medium heat together with the butter, sugar, vanilla, salt, zest and half of the cinnamon.
Turn heat down low. Add the semolina in a steady stream, whisking continuously for about 2-5 minutes while it gently simmers, until the mixture is smooth and thickens slightly.
Remove from the heat and transfer to a bowl.
Note: that it will thicken significantly as it cools, so don't worry if its a bit on the runny side when you remove it from heat. You can always add more milk if it's too thick.
Top it with the remaining cinnamon and a pinch more lemon or orange zest.
Pimp My Recipe
Instead of zest and cinnamon, add 1-2 tbsp cocoa for a chocolate version, and top with crushed hazelnuts.
Too with fresh berries or sliced banana.