Semolina Pudding

Semolina Pudding is one of my favorite breakfast ideas. Quick to make, creamy, and delicious. I like it most with berry compote on top!

Semolina pudding

Semolina pudding is popular in many European countries, including Germany, Austria, Poland, Czech Republic, or Slovakia.

In Germany it´s called “Grießbrei” or “Grießpudding” and in Poland “kasza manna”.

Semolina pudding can be eaten as a dessert or simply for breakfast. If you´d like to eat it as dessert, you may need to add more sugar. This recipe is just lightly sweetened.

Ingredients

Here´s what you need to make this easy recipe:

• semolina – is similar to polenta but it´s made from wheat not corn
• milk – preferably whole milk
• flavorings: vanilla extract, lemon zest (optional), cinnamon
• sugar: you can also use xylitol or coconut sugar as a healthier alternative
• pinch of salt – every recipe needs it
• to make it creamy: a touch of heavy cream and butter

Some German recipes call for adding an egg to the pudding. You need to separate the egg into egg yolk and egg white. Whisk the egg yolk into the hot pudding then beat the egg white until stiff and fold it into the pudding. I prefer the pudding without the egg.

For the berry compote you will need:

• berries of your choice (I used strawberries, raspberries, and blueberries)
• sugar or sweetener of your choice
• vanilla for flavor
• corn starch – to thicken fruit juices
• lemon juice – is added for flavor and to balance the sweetness

How to make semolina pudding step by step

Make the pudding:

STEP 1: Add milk, sugar, vanilla, cinnamon, and lemon zest to a large, pot.

STEP 2: Bring to a boil whisking regularly then take the pot off the heat (be careful, when the milk comes to a boil it will immediately boil over so take it off the heat immediately, also make sure your pot is large enough).

STEP 3: Add semolina, whisking constantly at the same time (to avoid lumps).

STEP 4: Place the pot back on the burner, bring to a boil over medium heat, then cook for 1 minute over low heat (whisking).

Take the pot off the heat and cover with a lid or a plate. Let stand for 5 minutes.

STEP 5+6: Stir in the heavy cream and butter.

Make the berry compote:

STEP 7: Add the berries to a medium pot (chop strawberries into smaller pieces, leave raspberries and blueberries whole) along with the other ingredients.

STEP 8: Cook for about 5 minutes or until the fruit falls apart (but not completely) and the sauce is thickened.

Serve the pudding with compote on top.

Enjoy!

What to serve it with

• berry compote
• cinnamon sugar or a drizzle of honey
• fresh fruit
• sauteed cinnamon apples or pears

Storage

Store the pudding separately from the compote. The pudding tastes good hot and cold. It does not reheat very well – it can be reheated but it will be rather clumpy. You will need to add some milk make it less thick. The berry compote can be easily reheated.

Although this pudding doesn´t reheat that well it makes a really great make-ahead breakfast. If I plan on eating it the next day, I´m adding 1/4 cup more milk to the recipe (it thickens even more when cold). I pack it into jars and take to work with me the next day, it´s really great.

You can keep the semolina pudding and berry compote in the fridge for up to 3 days.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Semolina Pudding

Semolina Pudding is one of my favorite breakfast ideas. Quick to make, creamy, and delicious. I like it most with berry compote on top!

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5 from 5 votes

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 380kcal

Author Aleksandra

Ingredients

for the semolina pudding:

• ▢ 3 cups (720ml) whole milk
• ▢ 1/4 cup (50g) sugar
• ▢ 1 teaspoon vanilla
• ▢ pinch of cinnamon
• ▢ zest grated from 1/2 lemon optional
• ▢ pinch of salt
• ▢ 1/2 cup (90g) wheat semolina cream of wheat
• ▢ 2 tablespoons heavy cream
• ▢ 1 tablespoon butter

for the berry compote:

• ▢ 11 ounces (310g) berries I used a mix of raspberries, strawberries, and blueberries
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 cup (50g) sugar
• ▢ 1 teaspoon lemon juice
• ▢ 1 teaspoon corn starch

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Instructions

Make the pudding:

• Add milk, sugar, vanilla, cinnamon, and lemon zest to a large, pot. Bring to a boil whisking regularly then take the pot off the heat (be careful, when the milk comes to a boil it will immediately boil over so take it off the heat immediately, also make sure your pot is large enough).
• Add semolina, whisking constantly at the same time (to avoid lumps).
• Place the pot back on the burner, bring to a boil over medium heat, then cook for 1 minute over low heat (whisking).
• Take the pot off the heat and cover with a lid or a plate. Let stand for 5 minutes.
• Stir in the heavy cream and butter.

Make the berry compote:

• Add the berries to a medium pot (chop strawberries into smaller pieces, leave raspberries and blueberries whole) along with the other ingredients.
• Cook for about 5 minutes or until the fruit falls apart (but not completely) and the sauce is thickened.
• Serve the pudding with compote on top.
• Enjoy!

Notes

• Calories = 1 serving (1/4 of the recipe). This is only an estimate!
• If I´m planning to eat the pudding the next day, I´m adding 1/4 cup more milk to the recipe (it will be much thicker when cold).

Course Breakfast

Cuisine austrian, German, polish

Diet Vegetarian

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