Lithuanian Semolina Porridge stands as a beloved morning ritual, loved by children and adults alike and cherished for its simplicity and heartwarming flavors. This sweet porridge holds a special place as a staple comfort food in Lithuanian households, with its creamy texture and delicate wheat essence serving as a nourishing start to the day. A classic Semolina Porridge recipe, it involves simmering fine wheat semolina in milk until thickened. Topped with a sprinkle of sugar and a fragrant dusting of cinnamon, this Lithuanian breakfast dish is a must-try!
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Why You'll Love Semolina Porridge
- Often served to toddlers and older children, this is a popular breakfast that the whole family will enjoy.
- This breakfast porridge is filling and provides sustained energy due to its complex carbohydrates and protein content, keeping you full for longer.
- Its neutral flavor allows for various toppings like fruits, nuts, or honey, making it adaptable to diverse taste preferences.
- Semolina cooks relatively fast compared to some grains, making it a great option for busy mornings. But it's certainly decadent enough for special occasions.
- This sweet semolina porridge has a smooth, creamy consistency that provides a comforting start to the day, especially during colder seasons.
Ingredients and Substitutes
Find the ingredients quantities and full instructions in the recipe card at the bottom of the post.
- milk: we typically use dairy milk, but it will work with higher-fat plant-based milk, like coconut milk, cashew or almond milk. Skip the sugar, if you are using sweetened milk. Add a dash of vanilla if you wish.
- semolina: for best results, use fine semolina, but not semolina flour.
- pinch of salt.
- pinch of sugar: ideally white sugar so that the semolina porridge retains its colour.
- unsalted butter: or a tablespoon of ghee.
- toppings: caster sugar and ground cinnamon (you may mix in other spices like nutmeg, cardamom or ground cloves). Have a look at other topping suggestions below.
Alternative Topping Suggestions
If caster sugar and cinnamon don't sound appealing to you, we have plenty of suggestions on what to top your creamy semolina porridge with:
- Sprinkle brown sugar on top and let it melt - it's a great alternative
- Swirl your favourite jam or fruit compote on top (stewed fruit is also a great alternative).
- Fresh fruit or fresh berries used as a topping make for a healthier sweet breakfast. Scatter some lemon zest on top for extra vibrancy. You may also stir soaked raisins through your semolina porridge.
- Drizzle the top with maple syrup (delicious, but not traditional in Lithuania).
Some Lithuanians also enjoy a savory version of the semolina porridge bowl. Simply skip the sugar, and swirl some salted butter on top. You may also add ½ teaspoon of all-purpose seasoning (known as "Vegeta").
Method: How To Cook Semolina Porridge?
Pour the milk into a small saucepan and bring it to a gentle simmer.
Once simmering, turn it down to low heat and stir in a pinch of salt and sugar.
Stirring continuously, in a steady slow stream, add the semolina.
Keep on stirring using a balloon whisk over medium heat for 5-7 minutes, until semolina porridge thickens to a thin porridge-like consistency (note that it should be of pourable consistency, as it will thicken further as soon as it hits a cold bowl).
Take the semolina off the heat and stir in small pieces of butter. Pour the porridge into a bowl, and dust with cinnamon and sugar.
Tips For Best Results
- Liquid Ratio: Use a combination of milk and water for a rich, creamy texture. 1 cup of milk to 1.5 tablespoon (20g) of semolina works well (thick semolina porridge is not as pleasant to eat, as you will notice how quickly it gets thicker as it cools down to room temperature (cold semolina is often served as Semolina Pudding, and has a firm free-standing texture).
- Salt and Sugar Before Semolina: Add the extra flavour, like a little sugar and salt into your milk before adding semolina.
- Simmer and Stir: Slowly bring the liquid to a simmer before adding semolina. You can substitute up to half of the milk with water as well for a lighter version. Continuously stir the mixture to prevent lumps, achieve a smooth consistency and prevent the semolina from sticking to the bottom of the pot.
- Add Gradually: Sprinkle semolina into the simmering liquid in a steady stream while whisking constantly. This prevents clumping and ensures even distribution.
- Adjust Cooking Time: Cooking time will depend on the width of the base of the pan, the amount of porridge you are cooking, and the heat. The rule of thumb is to take the porridge off the heat before it looks the right consistency, as it will thicken in the bowl.
- Creamy Finish: Towards the end of cooking, add a knob of butter or a splash of cream for extra richness. Adjust the consistency by adding more milk if needed, and let it rest briefly off the heat before serving to allow it to thicken slightly.
Recipe FAQs
How Does Semolina Compare to Oat Porridge?
Semolina porridge has a very smooth texture and is even creamier than oat porridge. Semolina porridge tends to have slightly fewer calories and more protein than oat porridge, while oat porridge typically offers more fiber and a lower glycemic index for better blood sugar control.
What's The Difference Between Semolina Porridge and Cream of Wheat?
Semolina porridge and Cream of Wheat are essentially the same thing. Semolina is the fine ground, purified wheat middlings used to make Cream of Wheat cereal. Both are made from durum wheat and cooked in a similar way, often used interchangeably in recipes.
Can I Use Semolina Flour In This Recipe?
Semolina flour is not typically used to make porridge, so I would recommend against it.
More Lithuanian Breakfast Recipes
- Lithuanian Yeasted Pancakes
- Lithuanian Breakfast: Farmer's Cheese and Sour Cream
- Farmer's Cheese Dumplings (Traditional Lithuanian Gnocchi)
- Kefir Pancakes (Fluffy Lithuanian Pancakes With Kefir)
- Lithuanian Breakfast Cheesecake (Farmer's Cheese Cheesecake)
Semolina Porridge (Lithuanian Breakfast Recipe)
Ingredients
- 240 ml (1 cup) milk
- 20 g (1½ tbsp) semolina
- pinch of salt
- pinch of sugar
- 1 teaspoon butter
Toppings:
- 1 teaspoon caster sugar
- ¼ teaspoon ground cinnamon
Instructions
- Pour the milk into a small-medium saucepan and bring it to a gentle simmer.
- Once simmering, reduce the heat to low and stir in a pinch of salt and sugar.
- Stirring continuously, in a steady slow stream, add the semolina.
- Keep on stirring for 5-7 minutes, until semolina porridge thickens to a desired consistency (note that it should be of thin pourable consistency, as it will thicken further as soon as it hits a cold bowl).
- Take semolina off the heat and stir in the butter. Pour the porridge into a bowl, and dust with cinnamon and sugar.
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