Semolina Porridge is very simple and quick to make, quite savory and definitely hits the spot during winter (yes, I know it is summer right now but even in the summer months I enjoy this dish). There are many ways to season the semolina. In today’s blog I am going to tell you my favorite way of dressing it 🙂
For those who don’t know what Semolina is, it is course in nature and one of its uses is to make pasta. A more thorough definition of what it is made of can be found on Wikipedia
- Semolina flour (I found it at Safeway in Burke, VA)
- 1 egg
- 1 c. of water
- ½ to 1 tsp (I do it to taste) of Seitenbacher Vegetarian Vegetable Broth and Seasoning (My mom gave it to me. Unfortunately, she couldn't recall where she bought it but I found the product on their website)
- Grated Parmesan (about ½ cup but I do it to taste)
- Bring water to boil (then turn heat to low).
- Sprinkle semolina and stir at the same time. The semolina will clump if you put a lot in at once so you must sprinkle a little at a time and stir to avoid this. Keep sprinkling semolina until it has a the thick consistency of porridge (that is why I didn't include an actual amount because you may like it runnier or thicker than me. If you find that your semolina porridge has turned thicker than you wanted just add more water).
- Add the Vegetable Broth an Seasoning Powder (go easy because a little goes a long way). Crack the egg and stir with the semolina until its cooked (no longer clear or runny).
- Finally, stir in the grated Parmesan to taste (it ends up being about ½ a cup for me because I love Parmesan!) Serve and sprinkle a little extra grated Parmesan on top. Enjoy 🙂