Semolina Porridge // Porridge With a Twist
Sometimes regular old cooked oats can get a bit boring, particularly when this is the go-to breakfast that helps you get through the cold winter months. After being completely put off of warmer breakfasts since the arrival of Spring, I have finally fallen in love with porridge again. Only this time I've been experimenting with grains, ground nuts, and seeds other than oats. Recently I came across a packet of semolina in the shops and decided to buy it, little did I know that it would soon become one of my favourite breakfast staples. This is a super easy breakfast that can be whipped up in about 15-20 minutes. Semolina seems to soak up a lot of liquid, so be gentle as you cook it and add extra milk or water as needed. Feel free to have fun with the toppings too. As you can see, my recent favourites include frozen blueberries and the best Pip & Nut Smooth Peanut Butter. YUM!
What is semolina?
Semolina is a coarser, harder version of regular wheat flour which comes from a special variety of wheat known as durum wheat. Unfortunately, it's not the richest source of dietary fibre as it is essentially the endosperm part of wheat grains and thus does not include the fibre-rich bran. Semolina has a darker colour and stronger aroma than regular wheat flour and is commonly used to make couscous and pasta. Semolina is definitely not gluten-free (which shouldn't worry you unless you have coeliac disease, a wheat allergy, or are very sensitive to gluten - please read this post if you haven't yet). In fact, it is used to make pasta in Italy because of its high protein content and the gluten helps pasta keep its shape during cooking. It's no surprise then that semolina is commonly consumed in Italy, but I bet you wouldn't have guessed that it's a staple food item in Nigeria too. Semolina is relatively high in protein and should be a good source of iron, B vitamins, and selenium depending on how it has been processed. For a bit more detail about semolina, feel free to check out this post - What is Semolina and How Do I Use It?
A creamy, delicious, and comforting breakfast that takes porridge to the next level.
- 1/2 cup durum semolina
- 1 cups water
- 1 cup milk/plant-based alternative
- A pinch of salt
- 1/2 tsp vanilla paste
- Optional, to top: frozen berries, nut butter, granola, nuts and seeds, fresh fruit, honey
- Combine the milk, water, and salt in a small saucepan over medium-high heat.
- Bring the liquid to a boil. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps.
- Reduce to a low heat and cover to cook until porridge thickens nicely (about 20 mins). Remove from the heat and allow to stand for 5-10 minutes.
- Divide between two bowls, add your favourite toppings, and enjoy!