Ohh I could write songs about semolina that still wouldn’t do this nifty little grain justice. I love me a good porridge in the morning (or any time of the day, really) – but I have noticed that oats tend to be kind of heavy on my stomach, which doesn’t make my UC very happy. So there’s that. Upon remembering I still had semolina in the cupboard, I tried making that instead, and oh, it’s so much better for me!
I feel like it takes a bit of a more watchful eye than oatmeal porridge does, but I can deal with that.
So what is semolina anyway? In Germany, we refer to it as “Grieß” – it is the coarse, gritty byproduct of the milling of durum wheat (or common wheat) and can be used in making pasta, puddings, couscous and, well, porridge.
It’s also pretty good for you: rich in fibre, protein, B-complex vitamins (esp folate and thiamine) and potassium. Granted, not quite as much as oats, in comparison, but again – I’ll gladly take that.
You can eat semolina porridge hot, lukewarm, cold … the longer it rests, the gloopier it gets. Pardon, I could have phrased that nicer – the longer it rests, the more it holds together, so you can turn it into a pudding rather than a porridge.
Personally, I love this as a winter breakfast, because it keeps you full for long and makes you feel all warm and cozy. That’s also what makes it perfect after a day out in the cold!
But long story short – here goes the super easy recipe!
Vegan Semolina Porridge
Ingredients (serves 1):
250 ml (1 cup) dairy-free milk
2 Tbsp semolina
1 Tbsp applesauce (optional)
maple/agave syrup (to taste)
ONE. Heat the milk in a small saucepan on medium heat. You can also easily use 200 ml milk + 50 ml water, it doesn’t make much of a taste difference. Bring to a boil.
TWO. Slowly add the semolina while stirring with a whisk. Reduce heat.
THREE. Let simmer for 2-3 mins while stirring well.
FOUR. Add applesauce (or don’t; I love it though) and syrup or other sweetener to taste. You could also add fruits or berries, chia seeds, chopped dates or jam at this point. The possibilities are endless!
Personally, I like to add cinnamon and vanilla (which goes especially well with the applesauce), as I did this time. My brother gave me a spice mix for Christmas with sugar, vanilla, star anise and cinnamon, which I like to use as a topping for semolina porridge (as you can see in the picture).
It’s soo simple to do, and perfectly adaptable to your personal taste!
Do you have any other suggestions how you could tweak semolina porridge?