Recipes · Desserts
Semolina Porridge with Cinnamon Sugar
AI-written · not yet kitchen-tested
Lumps form when the farina drops into the milk all at once: the milk must be boiling, the farina goes in as a thin stream while you whisk constantly. The porridge thickens a lot more as it cools, so it may still look a little loose on the stove.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 1 l (4 1/4 cup) whole milk
- 30 g (1.1 oz) sugar for the porridge
- 1 packet vanilla sugar or 1 tsp vanilla extract
- 1 pinch salt
- 90 g (3.2 oz) farina (soft wheat semolina)
- 1 tsp ground cinnamon
- 2 tbsp sugar for sprinkling
Method
- Bring the milk with 30 g (1 oz) of sugar, the vanilla sugar and the salt to a boil in a heavy-bottomed pot. Keep an eye on the pot so that the milk does not boil over.
- Turn the heat to medium. Pour the farina in a thin stream into the boiling milk while whisking constantly.
- Simmer over low heat for 2 to 3 minutes, stirring, until the porridge thickens noticeably and nothing sticks to the bottom. Take the pot off the heat, cover and let it swell for 10 minutes.
- Mix the cinnamon with 2 tablespoons of sugar. Spoon the porridge into deep bowls and sprinkle with the cinnamon sugar. If it has become too firm, stir in 2 to 3 tablespoons of hot milk first.
Tip: A skin forms as the porridge cools. If you do not serve it right away, sprinkle a little sugar over the surface or press plastic wrap directly onto it.
Tip: For a firmer porridge, use 100 g (3 1/2 oz) of farina, for a looser one 80 g (2 3/4 oz). Durum semolina instead of soft wheat semolina gives a grainier result.