Light and airy enjoyment
That brings back childhood memories: classic semolina like that made by grandma
A dish to feel good – fluffy, light semolina porridge like from childhood days
© Rimma_Bondarenko / Getty Images
Is there anything better than creamy, warm semolina porridge on cool autumn days? Hardly likely. The sweet dish awakens childhood memories and gives you a pleasant feeling in the pit of your stomach in no time at all. An absolute comfort food.
Everyone knows them, everyone loves them: smells, impressions or tastes that immediately take us back to childhood. Be it the smell of fresh popcorn in the cinema, the pleasant feeling of the sun’s rays on the tip of your nose or the taste of wonderfully sweet and sour lemon ice cream on your tongue. Re-experienced sensory impressions allow us to travel back in time and bring back memories of happy childhood moments. As if by magic, they activate the reward system in our brain and give us – even if only for a short moment – the feeling of security and warmth.
It’s the same with good old semolina. The smell of the sweet food alone makes your heart warm. Especially on cold days, the creamy dish is the absolute highlight, warming and nutritious at the same time. It’s clear: Sometimes the simplest things are the best, but unfortunately they are often forgotten. A creamy semolina can easily take on porridge and the like.
Semolina – a fine grain
But what exactly is semolina? Semolina is a by-product of the grain milling process. After the first crushing of the grain, the grain breaks down into flour, semolina and shell parts with germ. Semolina consists of starch granules that are held together by protein structures. After each grinding step, the semolina is sifted out of the flour and is created from the parts of the grain that are slightly harder than the surrounding flour body.
Semolina has been a bit forgotten in recent years and has literally let the butter off your bread with trendy grains such as quinoa, amaranth and co. There are numerous good properties in the small grain. Semolina has a low fat content, but at the same time has a high protein and fiber content. This promotes satiety and contributes to healthy digestion. In addition, semolina is very gentle on the stomach – thanks to the fine chopping, the grain is much easier to digest than whole grains or groats. Last but not least, it contains considerable amounts of vitamin B, iron and magnesium and can thus have a beneficial effect on blood sugar levels.
In addition, the grain is inexpensive and is used in many different dishes. The grain can be found in hearty dishes such as soups, hearty casseroles or pasta such as noodles as well as in sweet dishes such as porridge and pudding.
The key to success: egg and butter
Soft wheat semolina in particular is used in sweet dishes – in semolina porridge, ice cream or pancakes, in cakes or other desserts, it ensures a soft, creamy consistency.
Recipes for the perfect semolina are a dime a dozen. Some swear by a preparation with egg, others prefer to leave it out. Some people add a piece of butter at the end, the next garnish the porridge with fruit compote or fresh fruit. Chopped nuts, crushed chocolate, syrup and sauces to taste or just cinnamon and sugar are also suitable as a tasty topping and turn the simple porridge into a culinary experience. There are no limits to your imagination.
For the ultimate semolina porridge recipe à la grandma, whole milk and sugar are whipped directly with the whisk in the first step – a particularly foamy consistency is created. By the way: the higher the fat content of the milk, the more full-bodied and creamier the semolina will be in the end. After the cooking process, butter and egg yolk and egg whites are added to the finished porridge in two steps. The former ensure the taste and creaminess, the latter the consistency. The egg whites should be carefully folded in with a spatula so that it loses as little air as possible – this creates an unmistakably airy consistency that delights the palate and tongue. Just as it tasted at Grandma’s back then.
Semolina – also vegan
To veganize the basic recipe, replace the same portion of cow’s milk with a plant-based alternative. Oat, pea or soy drinks are particularly suitable here. With an alternative made from coconut you can give your semolina an exotic touch – together with tropical fruits such as mango or pineapple a real treat. Simply leave out the egg with the vegan alternative.
Recipe for a classic semolina porridge
ingredients
- 500 milliliters of whole milk
- 50 grams of soft wheat semolina
- 1 tablespoon of sugar
- 1 pack of vanilla sugar
- 1 pinch of salt
- 1 egg
- 1 tablespoon of butter
preparation
- Put the milk, sugar, vanilla sugar and a pinch of salt in a saucepan and beat with a whisk until frothy. Bring to a boil.
- As soon as the milk boils, pour in the soft wheat semolina while stirring with a whisk and bring to the boil again.
- Remove the saucepan from the stove and let the semolina stand for five minutes, covered.
- Separate the egg yolk from the egg white and add to the semolina. Mix in well.
- Add the butter to the semolina and let it melt completely. Stir again.
- Beat the egg white until stiff and carefully fold the egg white into the still warm semolina with a spatula.
- Serve immediately.
Fit: Hot churches, fruit compote or cinnamon and sugar.