Ingredients35 m servings 173 cals
- Combine milk, water, butter, and salt in a saucepan over medium-high heat. Bring to a boil, stirring gently. Remove from heat. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps.
- Place saucepan back over medium heat; whisk until porridge comes to a boil, about 2 minutes. Reduce heat to low and cover; cook until porridge thickens, about 20 minutes. Remove saucepan from heat; stir in sugar.
- Let porridge stand for 3 to 5 minutes before serving.
Per Serving: 173 calories; 7.8 g fat; 17.7 g carbohydrates; 8.1 g protein; 28 mg cholesterol; 416 mg sodium. Full nutrition
ReviewsRead all reviews 7
Incredibly delicious! Creamier and smoother than my childhood Cream of Wheat! Subbed white sugar with brown, and added a touch of cinnamon and a splash of vanilla (sorry, I didn’t measure). Also...
This came out awesome. Creamy and yummy. I added a tablespoon of vanilla extract. Wonderful breakfast.
This cream of wheat definitely didn't have any lumps. It had to be the creamiest bowl of porridge I've ever had. I was really skeptical of all the liquid and the long cook time. But, it's worth ...
Creamy, I used blue corn meal. The family enjoyed eating and dipping toast in it. The babies loved it too.
This was so creamy and delicious. i was sceptical at first with all the fluid and cooking time as well but, I was blown away how great it was to the normal way on the box. Thank you, I will de...
I made this ahead to heat up tomorrow morning and tried a bite. It was incredibly creamy and delicious with the touch of vanilla and maple syrup I added. I will eat it with berries, maple syrup,...