Delicious semolina porridge recipe: chef's tips for a perfect dish!
Semolina porridge is a nutritious dish primarily made from finely ground wheat. Due to its versatility, semolina is widely used in cooking: it is added to baked goods, desserts, pasta, and used for breading. Chef Yevhen Klopotenko shares how to prepare delicious semolina porridge.
Types of Semolina: Which One to Choose?
Semolina is divided into three main types:
M (soft wheat varieties) – ideal for porridge, desserts, and delicate dishes.
T (hard wheat varieties) – perfect for breading, adding to bread dough, or to meat fillings.
TM (a mix of hard and soft varieties) – a versatile option for various dishes.
Proportions for Perfect Semolina Porridge
The proportions for making semolina depend on the desired consistency. Some prefer runny porridge, while others, like in kindergartens, enjoy it thick enough to hold its shape when spooned.
If you want a medium consistency, a good ratio for 2 servings is approximately 4 heaping tablespoons of semolina to 400 ml of liquid. This can be water, which has a fairly neutral taste, or milk, which is often preferred by children.
You can also adjust the flavor with salt and sugar. The classic ratio for a neutral taste is ¼ tsp of salt and sugar for 2 servings. If you prefer a sweeter porridge, feel free to add more sugar to taste. Before serving, add a little butter.