Semolina is produced from the interior of the wheat kernel. You can make everything from classical semolina porridge to a delicious dessert – in Scandinavia one of the most common was of serving is as a porridge. Here what you do for 2 portions: Bring 400 ml milk to a simmer in a saucepan and add a pinch of salt. Whisk in 4 tablespoons of Semolina and bring back to a simmer Whisk constantly to avoid lumps. Let simmer over low heat for about 4 minutes or until thickened. Serve with a sprinkle of sugar and cinnamon or your favourite jam – we think raspberry is nice with this.
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