How to cook semolina porridge: 20 recipes

You can meet semolina not only in the nursery and kindergarten. It is widely used in diet food. A dish is of various thicknesses, with and without fillers. Housewives and professional culinary specialists use cereals for the preparation of manna, pancakes, various desserts and even cutlets. Semolina is necessarily included in the diet of patients undergoing rehabilitation in the postoperative period, as well as patients with gastrointestinal problems.

What is semolina

Not so long ago, semolina in our country was considered an expensive product that only people with a good income could afford. The reason for the high cost was the complex technological process of grain processing and its subsequent grinding. Get semolina by high-quality grinding of wheat grains hard and soft varieties or mixtures thereof.

At the beginning of the 20th century, technology has changed. This allowed to reduce the cost of production of semolina. It has become an affordable product for a wide range of consumers. Get semolina at flour mills in several stages. With a deep grinding of grain, flour, mixed grains and a large and small shell are obtained.

What are they made of?

The grits obtained during grinding are the initial product for obtaining semolina. It is separated from the flour by sieving. Depending on the type of grain, the grains have a different color. White cereal is obtained from soft wheat, and cream or yellowish from durum wheat. Blend formulations consist of grains of various shades.

The most common types of semolina on store shelves are mixed cereals. They are obtained by mixing semolina from soft and durum wheat in a ratio of 8: 2. The average particle size of the grains is 0.5 mm.

Kinds

The classification of semolina depends on the original wheat variety. There are three types of cereals: "T", "M", "TM". This marking is applied to the product packaging. The letters indicate the type of grain used to make cereals. The basis of the “TM” blended semolina is grains obtained by grinding soft wheat varieties. Only 20% durum wheat is added to it.

The composition of the finished product depends on the type of wheat used to make semolina. Grain brand "M" is rich in starch. It contains a small amount of fiber and protein. Semka brand "T" contains a lot of fiber and protein. The amount of starch in it is negligible.

What is useful semolina porridge

Around semolina porridge are constantly debated. Some talk about the benefits of the product, others that the value of semolina is exaggerated. The younger generation is sure that there is nothing useful in this mess, except for empty calories. Representatives of the older generation, on the contrary, consider semolina a very useful product that has a beneficial effect on the human body.

Let's look at this issue and take an objective look at the facts. The composition of the product is rich in vitamins of groups B and E. It contains substances important for the human body: calcium, phosphorus, potassium and others. Despite the fact that 100 g of semolina contains about 330 kcal, when it is cooked, calorie content is significantly reduced.

Lean porridge on water contains only 100 kcal per 100 g of product. Its great advantages are:

1. The ability to quickly and permanently satisfy the hunger.
2. Restore the energy lost by the body.
3. Increase performance.
4. Stimulate mental activity.
5. Reduce blood pressure.

Nutritionists include semolina in the diet of people suffering from kidney failure, due to the high content of fiber in the product. Protein-free food is recommended for such patients. In the diet of postoperative and disease-depleted patients, semolina is included due to the ability to be easily absorbed by the body. It does not exert pressure on the esophagus.

Once in the stomach, porridge envelops its walls, reducing pain in people with gastritis. It adsorbs toxins and toxins, inhibits pathogenic microorganisms. Pregnant women include semolina in their diet because of its ability to gently cleanse the intestines.

What is semolina

Croup obtained by grinding grain has particles 0.25–0.5 mm. In cooking, it is used to make dietary cereals, pastries, sauces. As a binder, cereals are added to various types of minced meat. A feature of semolina is that it is digested only in the lower intestine. Like all products, it has its undoubted advantages and disadvantages that you need to know and consider, including the product in your diet.

Pros:

1. Easy and quick to cook.
2. Combines with most products.
3. It is well acquired.
4. It does not irritate the digestive tract and is a good prophylactic for the development of its pathologies.

Minuses:

• fairly high calorie content;
• insufficient amount of vitamins and minerals.

Manka will be of great benefit to people recovering from various infectious and other diseases and operations. Eating it is useful for elderly people and those having problems with digestion and gastrointestinal tract. Nutritionists recommend feeding her underweight children.

Cereals will not benefit healthy people, but can add extra pounds to their weight. The product contains gluten, which causes intolerance in a significant part of people of different ages. This is a hereditary disease called celiac disease. In Europe, it occurs in 1 person out of 800.

In patients with celiac disease, gluten exudes the intestinal mucosa, which leads to impaired absorption of beneficial vitamins and substances. The result is diarrhea. Refuse from the use of semolina is completely not worth it, but you do not need to make it an everyday dish in the diet of adults and children. In children, this can cause rickets.

The composition of semolina

The phytin contained in cereal is good for the elderly. It prevents excessive mineralization of the body and normalizes the intestines. The disadvantage is that phytin binds calcium, which is part of other foods, thereby depriving the body of building material for bones. This is worth remembering to parents who make porridge the basis of the diet of their children.

Children under the age of one should not give semolina because of gliodin. This substance impairs the ability of the intestines to absorb beneficial substances. Gluten in large quantities can cause allergies. An important role is played by such substances:

1. Vitamin B5 - stimulates metabolic processes, the synthesis of hormones and hemoglobin. Thanks to it, amino acids and sugars are absorbed in the intestines.
2. Vitamin PP is an important element for energy metabolism. A lack of vitamins in this group can cause loss of skin tone, impaired functioning of the nervous system and gastrointestinal tract pathology.
3. Silicon - stimulates collagen synthesis.
4. Cobalt - activates the enzyme metabolism of fatty acids and is involved in the metabolism of folic acid.
5. Manganese - is actively involved in the formation of bone and connective tissue.

Interesting facts about semolina porridge

In ancient Russia, semolina began to be produced in the 12th century. In tsarist Russia, porridge cooked from it was considered the food of aristocrats. At the end of the 19th century, the famous Guryev porridge was served in Russian restaurants. Cooked it from semolina. According to one version, the authorship of the recipe belongs to Zakhar Kuzmin, the serf chef of Count Dmitry Guryev himself. Then the porridge was served as a dessert.

Once Guryev treated the porridge of the retired Major Yurasovsky prepared by his cook. As a person close to the royal court, well versed in gastronomic delights, he appreciated the culinary masterpiece of the serf cook. Without thinking twice, Yurasovsky bought a recipe from Guryev. So porridge was named in honor of the count - Guryevskaya.

Thanks to the retired major, she infiltrated the imperial kitchen. Her biggest fan was Alexander III. Very quickly she gained popularity in Russian restaurants. For ordinary people, semolina became available only in Soviet times. Russia is the only country in the world where this product is widely distributed and popular.

How to cook Guryev porridge

Currently, porridge is prepared according to several recipes. The simplest recipe, in addition to half a cup of semolina, includes:

• 1.2 l of milk with a fat content of at least 5%;
• 1 cup of natural honey;
• 1 cup peeled walnuts;
• fruits: apples and pears (60 g each);
• berries: raspberries and blackberries (together 70 g);
• 30 g of fresh or frozen lingonberries;
• 1 tsp granulated sugar;
• 1 tsp vanillin.

Guryev porridge is prepared in a stewpan with a thick bottom. Before cooking, the milk poured into it is mixed with vanilla. Thus prepared dairy product is simmered for at least 1.5 hours. During this time, several foams are removed from it. They are not thrown away, but put in a special stewpan.

Grain is poured into a boiling milk in a thin stream. So that there are no lumps in the porridge, everything is intensively mixed with a wooden spoon or spatula. After this, the porridge is left to boil over low heat.

At the same time, peel the nuts and chop the fruit. Natural honey is divided in half. In the first half, peeled nuts are boiled, in the second, fruit is cut into cubes. When the porridge reaches readiness, they begin to form a serving dish. To do this, take a dish with high walls.

At the bottom of it lay part of the foam previously removed from the porridge. Next, lay the second layer of porridge, again foam, on top of the fruit and sprinkle with the rest of the nuts. But this is not the end. Thus prepared porridge is sent to the oven, preheated to 180 degrees. Stand it there until a golden crust is formed.

As expected, the Guryev porridge has its own cooking secrets. They consist in the fact that cereals are brewed with a boiling mixture of milk and cream, and not boiled in it. From this mixture a dozen foam is heated. The duration of milk languishing before laying the cereals over low heat is 15 minutes.

The layers of semolina arranged by the foam are coated with natural honey or jam. Honey for porridge is better to take May. This variety does not lose its liquid consistency during long-term storage. Sugared honey before use is pre-melted in a water bath.

Layers of porridge, laid out with foam, sprinkle with nuts. Spices, finely chopped and pre-softened dried fruits and candied fruits can be used for these purposes. Bring the porridge to full readiness in the oven. To do this, a slight heat is maintained in it to create a languishing effect. Fresh or canned fruits are placed on top of the brown crust of the finished dish.

How to cook semolina porridge: recipes

Semolina is ideal for making traditional cereals in milk and water. You can’t make casseroles, cheesecakes, puddings, mousses. It is perfect as a breading and sprinkling cake tins. Krupa is used for filling soups. Despite its popularity, few people know how to cook semolina porridge correctly.

For many, it turns out in the form of a shapeless mass resembling a thick paste. Such a dish has not only an unsightly appearance, but also a dull taste. Perfect semolina has its secrets:

1. You can achieve a good taste of the finished dish by diluting the milk taken to make porridge with water in a ratio of 1: 3.
2. The optimal consistency of medium density semolina is obtained by boiling it from 1 liter of milk and 6 tablespoons. cereals.
3. Before cooking porridge, the pan intended for these purposes is rinsed with cold, almost ice water.

In milk

For 200 ml of milk, take only 20 g of semolina. In addition to them, the recipe includes:

• 10 g butter;
• 1 tsp granulated sugar;
• 10 g of white raisins.

In a saucepan with boiling milk, with constant stirring, add the groats and sugar laid according to the recipe. Then boil it for at least 5-8 minutes. Ready porridge is served hot. Before serving, add a piece of butter to the plate. Gourmets replace granulated sugar with natural honey in the recipe.

On the water

Prepare a dish of 2-3 tbsp. cereals and 0.5 liters of water. To improve the taste, the porridge can be sweetened. To do this, just add 2 tbsp. granulated sugar. In the finished dish put 20 g of butter.

The cooking method is similar to the recipe for making cereal in milk. The porridge density is regulated by the dosage of cereals. If you pour less than 2 tablespoons into the pan, the porridge will turn out to be too thin, and if 3 - too thick. They serve the dish hot, but they insist on it for at least 5 minutes. Top can be decorated with fresh berries: raspberries or strawberries.

On milk powder

Powdered milk powder is dissolved in warm water. For 2 cups of liquid, take 10 tsp. COM or SJM. Semolina take mixed varieties. For a dish of medium consistency, it is enough to take 50 g of cereal for cooking porridge. Sugar is added to porridge to taste.

A mixture of milk powder and water is put to boil on fire in a metal saucepan only after the powder is completely dissolved. Lumps break with a whisk. To give the dish a pleasant taste, sugar and salt are added to the mixture to taste. The semolina in this recipe is poured into the pan immediately after them. Cook porridge over low heat, not ceasing to stir intensively.

As soon as it boils, reduce the intensity of the fire and continue cooking for another 5-7 minutes. The finished dish is served hot. Butter is added to the plate. Together with such porridge it is good to serve hot coffee or cocoa. Sprinkle coconut powder or cinnamon powder on top of it.

With pumpkin

A pumpkin rich in vitamins is usually cooked with rice, but with semolina it turns out delicious porridge. To prepare 2-3 servings take:

• 250 g pumpkin;
• 60 g semolina;
• 0.5 l of milk 3.5% fat;
• cane sugar to taste.

Semolina and pumpkin are prepared separately. The cereals are boiled with milk in the usual way, and the pumpkin cut into small pieces is stewed in a saucepan for 15–20 minutes. When it is completely steamed, it is mixed with semolina. The dish turns bright yellow, causing a sunny mood. Cane sugar included in the recipe adds piquancy to the taste of the finished dish.

With banana

To prepare 2-3 servings of porridge take:

• 1 ripe banana;
• 0.5 l of milk with a fat content of 3.2–3.5%;
• 5 tsp with a slide of semolina;
• butter and granulated sugar to taste.

Before cooking, all the ingredients laid down according to the recipe are placed in a blender and crushed to a homogeneous mass. The mixture prepared in a blender is poured into a pan and simmered for 3–5 minutes. Before serving, add a creamy place to the plate. The dish can be decorated with chocolate chips.

With cottage cheese

An original, multi-component recipe. Prepare porridge from 250 g semolina. This amount of cereal is designed for 1.5 liters of milk and 200 g of cottage cheese with a fat content of 9%. First, make semolina in milk with 1 vanilla pod. She saturates the dish with a delicate aroma. The porridge removed from the fire is allowed to infuse under the lid for about 15–20 minutes, after which 4 tbsp are added. sugar, pre-beaten to air mass with 4 yolks.

Separately, whip the proteins with 2 tbsp. granulated sugar, 1 tsp lemon juice and salt. All this is mixed with porridge flavored with yolks and 80 g of pitted white raisins and cottage cheese. Mix the porridge with a wooden spatula until the mass is completely homogeneous. The finished dish is laid out on a plate and decorated with berries.

With raisins

Porridge is prepared from such products:

• 0.5 l of milk;
• 2.5 tbsp decoys;
• 0.5 tbsp granulated sugar;
• 1–1.5 tbsppitted white raisins;
• butter to taste.

In a saucepan or stewpan lay milk, granulated sugar, butter. All this is brought to a boil, after which they pour semolina into a saucepan in a thin stream. The mass is mixed until a homogeneous consistency. Raisins washed under running water are added to it. All mix again and put on the fire to boil for 1-2 minutes. The finished product is left to serve for 20-30 minutes in a saucepan under a lid and swell before serving.

With apples

For cooking, it is better to take winter green varieties of apples. They are rich in iron and a strong aroma that will give the porridge a rich smell. Prepare porridge from these products:

• 0.5 l of milk of any fat content;
• 3 tbsp semolina;
• 1 apple
• granulated sugar, salt, butter and cinnamon to taste.

Pour semolina into hot milk, simmer for several minutes, then the ingredients included in the recipe are added to the porridge. Apples are pre-peeled and cut into small pieces. Such porridge is good to eat with hot milk. To enhance the taste, it can be added to the tip of a knife with ground vanilla.

Whipped with berries

Airy porridge is served as a dessert. Prepare it for 0.4 l of water from such products:

• 100 g of strawberries, blackberries;
• 4 tbsp semolina;
• granulated sugar, vanilla to taste.

The choice of berries for cooking can be different, for example, raspberries and strawberries. In winter, fresh berries are replaced with frozen ones. Porridge cooked on water without lumps and cooled to room temperature is beaten with berries until a homogeneous air mass. The finished product is a mousse with a lush and delicate structure. The dish can be served at children's parties and at adult parties.

With jelly and berries

The dish is served as a dessert or porridge. It is good to give it to children for afternoon tea or breakfast. Prepare porridge in milk. The recipe includes the following ingredients:

• 30 g semolina;
• 0.3 l of milk with a fat content of 1.5%;
• 2 tbsp pitted white raisins;
• 1 tbsp cranberries;
• 0.5 l of cherry juice;
• 1 chicken egg;
• 15 g of corn starch;
• granulated sugar, vanillin.

Porridge is boiled in milk with added sugar and salt. Raisins, eggs and butter are added to the prepared product to taste. All are thoroughly mixed until smooth. The remaining ingredients are used to make jelly. Porridge is placed in silicone molds, give them the appearance of a corrugated ring and baked. Then the porridge is laid out on a plate and watered with cherry jelly. Cranberries are added on top.

With chocolate

The recipe is perfect for capricious children who do not want to eat semolina. To prepare 2 servings, take:

• 0.4 l of milk is better with a fat content of 1.5%;
• 50 g semolina;
• 30 g of chocolate;
• 1 ripe or overripe banana;
• granulated sugar, butter and salt to taste.

1/2 banana mashed with a fork is added to milk porridge cooked in milk. All mix to a gentle homogeneous mass and spread on plates. The remaining half of the banana is cut into circles or small pieces and used to decorate porridge. Top all sprinkled with chocolate chips.

Dzikka

Ossetian recipe for cooking semolina. In addition to this type of cereal, sour cream and flour are part of the recipe. 1 kg of sour cream is heated in a casserole, and then 80 g of sifted semolina and 80 g of corn flour are added to it. The mixed mass is salted. To it add 1 tbsp. water. All mix and simmer over low heat. If desired, you can still add a little Ossetian cheese or butter to the dziku. Eat the dish hot and cold. Season with greens, if desired.

With raspberries or wild strawberries

This is a hearty, vitamin-rich dish. Raspberries are the richest berry in them. This semolina is very popular with kids. The finished product has a bright, rich aroma. The composition of the recipe, designed for 0.5 l of milk with a fat content of up to 3.5%, includes:

• 5 tbsp decoys;
• 300 g raspberries;
• granulated sugar, salt, butter to taste.

Ready porridge is laid out in cooling molds. The frozen mass is transferred to wide plates, decorated with mint leaves, watered with raspberry puree and sprinkled with fresh berries. Serving a dish is possible not only for children, but also for adults as a dessert.

For babies

Despite the fact that nutritionists do not recommend giving babies semolina porridge, mothers prefer it to milk mixtures. A feature of the preparation of such a porridge is that it is boiled in milk and water, which are taken in a ratio of 1: 1. This is the case when a high fat content of the product is harmful. Porridge should have a liquid, uniform consistency. The recipe includes:

• 0.5 cups of milk and water;
• 1 tbsp semolina.

It is better to take bottled water, and milk - with a fat content of 1.5%.

Upma

A traditional Indian dish, an analogue of rice vegetable pilaf only on semolina. Prepare it from such products:

• 2 pcs. onion turnips;
• green and red chili peppers;
• 2 tbsp cashew nuts;
• 2 tbsp raisins;
• 2 medium-sized carrots;
• 4 things. green beans.

As spices take 1 ginger, ¼ tsp. mustard seeds. Salt to taste, vegetable oil - 2 tbsp. 1 kg of semolina is fried in a dry bowl. In separate pans in vegetable oil, mustard seeds are fried with chili pepper and ginger and finely chopped onions, cashews and raisins. When the onion becomes golden in color, beans and finely chopped carrots are added to the second pan.

4 cups of water are poured into the fried mixture with onions and carrots. After the vegetables are steamed, semolina and a mixture from the first pan are added to them. All mixed to a homogeneous mass and brought to readiness over low heat. Serving breakfast dish.

In a slow cooker

Cook porridge in the "Milk porridge" mode. First, milk is poured into the bowl, then the cereal is poured. All mix well. Butter, sugar and salt are added to the mixture to taste and mixed again. After that, close the lid and start the desired cooking mode.

To prevent the formation of lumps during cooking, the porridge is periodically mixed. Unlike the usual cooking method, semolina in the slow cooker does not run away from the stove. The finished product can be decorated with berries or fruits. Almost any recipe can be adapted for cooking in multicookers.

In the microwave

For cooking porridge use only special utensils. It immediately mixes all the ingredients to a homogeneous mass. The cooking time is set in the mode of heating the food. It takes 1 minute. After that, they take the porridge out of the microwave, mix it thoroughly and reload it into the device. This is done 3 times.

Manna

The dish is prepared from frozen old porridge. They cook it in the microwave from the following products:

• 100 g of porridge;
• 100 g of flour;
• 100 g granulated sugar;
• 100 g butter;
• 1 egg
• baking soda on the tip of a knife;
• vanillin and salt to taste.

The porridge is mixed with kefir and left to swell for 40 minutes. Beat sugar with egg and butter. In the resulting mass put flour, vanillin and vinegar slaked with vinegar. After that, it is laid out in a greased form and placed in the microwave. Manic is prepared at a power of 900 W for 6 minutes. At personal discretion, candied fruits, raisins, citrus zest or cinnamon are added to the composition of the recipe.

Manna cutlets or meatballs

The dish can be eaten with sour cream or as a side dish for meat or vegetable dishes. Prepare semolina for meatballs or meatballs from the following components:

• 0.5 l of milk;
• 150 g semolina;
• 2 tbsp flour;
• 1 egg

First cook thick porridge in the water. When it cools down, add an egg with flour, salt and pepper to taste. The mass is thoroughly mixed. Cutlets or meatballs are formed from it, roll them in breadcrumbs and sent to fry until golden brown in a skillet with hot oil. A dish with sweet and sour fruit sauce is served. Lingonberry or cranberry is ideal for its preparation.In Ancient Russia, such cutlets and meatballs were eaten with rhubarb kissels.

Semolina pudding

The taste of the dish is largely determined by additional ingredients. The composition includes bananas, apples, candied fruits, nuts, vanilla. This list of ingredients can be changed and dosed as you wish. Among the required components:

• 0.5 l of milk;
• 100 g of semolina and pitted prunes;
• 2 tbsp decoys;
• 20 g butter;
• 2 eggs;
• 2 g of citric acid.

To a thick semolina porridge prepared according to the classic recipe, add yolks, soaked and chopped into small pieces, prunes. The mass is thoroughly mixed, then proteins whipped to air foam are added to it. The mixture is brought to readiness in a water bath. Serve a dish with sour cream. Pudding can be poured with melted chocolate or fruit jelly. Grated chocolate is suitable as a topping.

What eat semolina porridge

Usually it is eaten sweet - with sugar, honey, jam, berries and dried fruits.

At what age can children be given semolina porridge

Excessive consumption of semolina by babies can cause them to disrupt the digestive system and cause various diseases. When offering semolina porridge to children, parents must abide by the following rules:

1. Do not feed her baby for up to a year. Protein and starch contained in it can cause rapid weight gain and early obesity. Nutritionists recommend starting giving it after 3 years. An exception may be made for children suffering from dystrophy.
2. The rate of one-time consumption of semolina for children under 3 years old should not exceed 50 g. It can be included in the diet no more than 2 times a week. After 3 years, children can increase a single serving of porridge to 75-100 g.

The benefits of semolina porridge for children

The chitinase contained in the product (a special enzyme) is involved in the metabolism. Porridge contains a lot of iron, so it is a good preventive measure against anemia.

Harm of semolina for children

The gliadin contained in semolina adversely affects the children's body. It affects intestinal nap and complicates the body's absorption of nutrients. Gluten thinns the children's intestinal mucosa, which leads to the problem of absorption of vitamins and minerals. In children, porridge can cause diarrhea and cause calcium deficiency.

Photo of semolina porridge