Semolina porridge is a popular Czech meal, often eaten as a breakfast, snack, lunch or dessert. Most Czechs, myself included, have a lot of sweet memories of eating it at school or at home – and that’s why it gained the nickname ‘the fairy tale of younghood’. The recipe is super easy and very versatile – you and your kids will love it too!
Why To Make This Semolina Porridge
Semolina porridge is a humble and budget-friendly meal that is easy to make – it takes only 4 ingredients, and only about 10 minutes of cooking.
This creamy smooth porridge is a great breakfast option for the whole family, especially kids. You can enjoy it as a snack too. Many Czech people will tell you, that they love eating semolina porridge for lunch or even dinner – I am no exception! 😊
It is a relatively healthy meal (snack) – semolina flour is rich in fiber, protein, and in vitamins (B, folate) and minerals (iron, magnesium). For these qualities, semolina is thought to help promote weight loss, support heart health, and reduce blood sugar. However, it’s good to keep in mind that semolina is a wheat product high in gluten.
The recipe is simple yet versatile – you can literally make a different porridge every time by adding different toppings and sauces. By serving semolina porridge with honey, berries and other fruit, you will extend these health benefits even further. See various topping suggestions below.
Although semolina porridge tastes best when eaten hot, you can make it ahead of time, and save it for later – it will keep in the fridge for a couple of days. Simply reheat it in a microwave later or eat it cold.
Key Ingredients for Semolina Porridge
Even the busiest of cooks will appreciate this recipe for how easy it is – from the ingredients to the steps. All you need are 4 ingredients and then your favourite toppings – you can also serve it as it is.
- Coarse semolina flour is a staple item in every Czech pantry (it is usually called krupička or krupice). I highly recommend the coarse type of semolina for this recipe – you do want to see the semolina grains in the porridge. Fine semolina flour will work here too, but the texture will be much smoother. If your supermarket doesn’t have semolina flour in the baking aisle, then check the world foods section – it may be placed between European and/or Italian items. Otherwise, look for it online, many international supermarkets will have it.
- Semi-skimmed milk is added for moisture and delicate flavour. It also adds to the nutritional value of this meal, being rich in protein, vitamins (D) and some minerals (calcium, phosphorus).
- Sugar brings a sweet flavour to this dessert. Use granulated, caster sugar or brown sugar.
- A pinch of salt will help lift and balance all the subtle flavours of this pudding.
Now to the toppings. The most traditional toppings are:
- Cocoa (or chocolate) powder and melted butter,
- Grated gingerbread biscuit, melted butter, or honey,
- Ground cinnamon, sliced apple (pear) and honey,
- Ground cinnamon, chopped walnuts and melted butter, or honey.
Continue reading to find out what other toppings you can use for your semolina porridge.
Substitutes & Variations
Although the ingredient list for this Czech porridge is quite short, you can still swap some of the ingredients if you need to. Here are some suggestions:
- Use fine semolina flour (often branded as Farina, Malt-o-Meal or Cream of Wheat).
- Plant-based milk can be added instead of cow’s milk. Oat, almond, soy or coconut milk will work in the recipe. Adjust cooking times as needed.
- Add syrup, honey, sweetener, or your favourite dessert sauce instead of sugar.
Variations – Topping Combinations
This recipe is easy and wonderfully flexible it is in terms of the toppings – you can make a delicious warm breakfast any day of the year and it can look and taste different each time!
You and your kids will love it with:
- Berries – fresh, frozen or from a can. Leave to thaw (defrost) on the kitchen counter and drain the contents before adding to the porridge.
- Compotes (canned fruit) like peaches, apricots, and plums will be a great addition to a semolina porridge. Drain and slice the fruit or add it whole.
- Jam or sauce - chocolate, caramel (toffee), raspberry or strawberry sauce will all taste fantastic on top of a cream of wheat.
- For an extra indulgent breakfast, add sliced banana and drizzle it with Nutella or hazelnut spread.
- Maple or golden syrup.
- Chopped hazelnuts or peanuts for extra crunch.
How To Make Semolina Porridge
This cream of wheat porridge can be made in four simple steps:
- Cook milk, add sugar and salt, and slowly add semolina flour.
- Keep stirring until you get a thick and smooth porridge.
- Stop cooking when you reach desired consistency – it should be as thick as a custard, but still a little bit runny.
- Serve with toppings of your choice.
For detailed instructions, measurements and timings, please see the recipe card at the bottom of this post.
Here are some expert tips on how to make the best semolina porridge at home:
- Follow the measurements in the recipe. What seems like a small amount of semolina flour, usually turns out to be plenty to make the porridge thick fast, as it absorbs moisture from the milk.
- Cook it slowly on low to medium heat and keep stirring it – you don’t want to burn the porridge from the bottom of the saucepan. Milk has a slightly higher boiling point than water and the porridge doesn’t need to bubble up – keeping it just below boiling point and stirring will help prevent it from burning.
- If the semolina porridge is too thick, add more milk, and stir until combined.
- If the semolina porridge is too runny, add more semolina flour to make it thicker. Add a small amount at a time and stir immediately to prevent any lumps.
- This Czech semolina porridge can be eaten hot or cold. Keep it in the fridge for later if needed and find reheating instructions below.
Storage & Reheating
You can make this semolina porridge in advance. Let it cool down to room temperature and keep it in an airtight food container in the fridge for up to 2 days. Do not add any toppings at this stage in case you wanted to reheat it later.
Anothr great thing about this porridge is that you can eat it cold or reheat it.
To reheat it, place the porridge in a microwave-safe dish (bowl), add a knob of butter (if using) and reheat it in a microwave on low heat for 3-5 minutes, one portion at a time. Ensure it is piping hot before serving. Add your favourite toppings and enjoy.
This cream of wheat porridge isn’t suitable for freezing.
Semolina is a type of durum wheat flour. It is also a short name for semolina porridge. Fine semolina flour is also known as Cream of Wheat, Malt-o-meal, or Farina. It is used for making dumplings, pasta, pizza or porridge.
Semolina porridge can be eaten hot or cold for breakfast, lunch, or as a snack. Decorated it with a variety of toppings (ie. cocoa powder, granulates sugar and melted butter, or with ground cinnamon, sliced apple and honey), semolina can be served in a deep bowl (like soups or pasta) or in small dessert dishes (like panna cotta; this will make it look fancy).
The ultimate debate we often have with my family (and which often happens in school canteens) is, do you stir the toppings in (and eat it like a soup) or do you cut into the porridge when eating it? Semolina porridge becomes thick and solid quickly as it gets cold, so both ways are possible.
Semolina porridge is rich in protein, fiber and many nutrients, vitamins and minerals that help your heart health, help with weight loss and help reduce blood sugar levels. Nevertheless, it is also high in gluten and coeliacs should avoid it (unless they make it with gluten-free flour).
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📖 The Recipe
Semolina Porridge (Czech Recipe)
- 500 ml semi-skimmed milk, or plant-based milk
- 1 pinch salt
- 2 tablespoon sugar, plus some for serving
- 4 tablespoon coarse semolina flour
Cocoa and butter topping (optional)
- 15 g melted unsalted butter
- 1 teaspoon cocoa powder
- ½ tablespoon sugar
Apple and cinnamon topping (optional)
- 1 small apple, cored and sliced
- 1 teaspoon cinnamon
- 1 tablespoon honey or maple syrup
- Pour the milk into a saucepan, add salt and sugar, and set on medium heat. Bring to just below boiling point (you will see steam evaporate from the pan when the milk gets hot). Do not let it boil, lower the heat if needed.
- Start adding the semolina flour. Keep stirring it - use a whisker for a smooth result.
- The semolina porridge will become thick fast. Keep stirring it. It is ready when you reach custard-like consistency.
- Add your chosen toppings and serve.
- Fine semolina flour,
- Plant-based milk,
- Syrup, honey, or sweetener.
- Berries – fresh, frozen, or from a can.
- Compote (canned fruit) like peaches, apricots, and plums. Drain and slice the fruit or add it whole.
- Jam or sauce - chocolate, caramel (toffee), raspberry or strawberry sauce.
- Sliced banana, nutella, or hazelnut spread.
- Maple or golden syrup.
- Chopped hazelnuts or peanuts.