Ingredients35 m servings 173
- 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 17.7 8.1 28 416 Full nutrition
ReviewsRead all reviews 14
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 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 ...
Perfect METHOD!! But tastes much better if you use no salt, butter, sugar, etc. and only use Semolina flour and Milk and Water ONLY. Thanks for the recipe!!
Makes two very large servings. Became Very Thick in 3 minutes. Clearly no need for twenty minutes.
This came out awesome. Creamy and yummy. I added a tablespoon of vanilla extract. Wonderful breakfast.
Doing this now, but I'm baking it in the oven. We'll see how this turns out.
My new go to porridge recipe... turned out perfect on the first go