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SEMOLINA PORRIDGE
Manna porridge

Semolina porridge with butter Using the same cooking method but changing the amount of semolina and milk, you can make either semolina porridge or gruel.

porridge:

750 ml milk
75 ml wheat semolina (cream of wheat)
gruel:
500 ml milk
25 ml wheat semolina (cream of wheat)

Bring the milk to the boil in a thick-bottomed saucepan. Stirring with a wire whisk, add the semolina in a thin stream. Cook for a couple of minutes, stirring continually, then lower the heat to minimum or turn it off completely.

Cover the pan and simmer the porridge for 15 - 20 minutes. Stir often to prevent the porridge from burning on the bottom or forming a skin on the surface. Semolina porridge burns on the bottom very easily.

Season the porridge with a little sugar, salt and a pat of butter. Serve with some more sugar and a pat of butter, or with fruit compote or fresh berries and honey.

Semolina gruel (a thinner porridge) is cooked in the same way.

Recipe source: family recipe/traditional Finnish recipe.


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