Bring water or milk to a boil, stirring occasionally. Slowly add the semolina to the boiling liquid, stirring constantly with the whisk. Follow your porridge recipe for exact amounts of semolina and flour. Typically, you would use 1/4 cup of semolina for every cup of liquid. Directions for Semolina porridge: To make 3 servings, pour 3 cups milk/soya milk or a mixture of water and milk into a pot (use more milk for a creamier taste). Add a 1/2tsp salt. Bring to a boil and remove from heat. Gradually beat in 1/2 a cup of Semolina with a fork. Return to heat and simmer for 3 min. Instructions. Bring water or milk to a boil, stirring occasionally. Slowly add the semolina to the boiling liquid, stirring constantly with the whisk. Follow your porridge recipe for exact amounts of semolina and flour. Typically, you would use 1/4 cup of semolina for every cup of liquid. Put the semolina, milk, water, brown sugar and salt in a small saucepan. Cook over a medium heat, stirring, until it is as thick as you want it. This usually takes about 3-5 minutes. Serve in a bowl or mug with a little milk. Makes one large serving or two small ones. It is similar to polenta or cornmeal in its grain and in its cooked consistency. In some desserts, particularly Greek ones, semolina is used to make a custard filling for pastries. In Poland, people cook up semolina like porridge and give it to their children for breakfast. Bring the milk to the boil in a thick-bottomed saucepan. Stirring with a wire whisk, add the semolina in a thin stream. Cook for a couple of minutes, stirring continually, then lower the heat to minimum or turn it off completely. Cover the pan and simmer the porridge for 15 - 20 minutes.
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how to make semolina porridge