I took a trip down memory lane this morning and made Semolina Porridge. Semolina, for those unfamiliar with it, is the hard grains left over from milling durum wheat flour. While it’s obviously not a good choice for gluten-sensitive individuals, it is in fact packed with vitamins and trace minerals, making it a highly nutritious food for many.
While it’s often used in pasta recipes or as a thickener in pies and tarts, it also shines in its own right, making a great porridge and dessert. We grew up on the stuff in our family and had it as both a warming porridge and a delectable dessert (which I’m also going to make and post soon). As a porridge it has a lovely light, smooth texture and a mellow flavour which is enhanced by adding fruit and nuts.
I found this recipe from Nadia Lim.com and slightly adapted it for my own dietary needs, using almond milk instead of cow’s milk, and maple syrup instead of sugar. The recipe is easily reduced – I make a sixth of the amount just for myself – (1 heaped tablespoon semolina; 1 cup almond milk; a dash of vanilla, a pinch of mixed spice and a drizzle of maple syrup) – easy as.
SEMOLINA PORRIDGE
Ingredients
- 6 tbsp fine semolina
- 6 cups milk (or use almond milk or rice milk as alternatives)
- 1 tsp vanilla essence
- 1/4 tsp mixed spice or cinnamon (optional)
- Handful of raisins or sultanas (optional)
- 1/8 cup sugar (or use honey or pure maple syrup)
- Any choice of raw or cooked fruit and nuts to serve
Instructions
- In a medium to large pot, mix semolina with a few tablespoons of the milk, then mix in vanilla and mixed spice and the rest of the milk. Add sultanas (or raisins) if using.
- Bring to the boil over medium heat and stir frequently to avoid lumps forming. Reduce the heat to medium low and maintain a gentle simmer. It will take about 10 minutes to thicken to the consistency of a smooth, not overly thick porridge.
- Sweeten with sugar (honey or maple syrup) to taste.
- Serve with seasonal raw or cooked fruit and nuts.
