Semolina porridge with milk
- Nutrition Facts
- Calories: 115
- Protein: 3
- Fats: 0,5
- Carbohydrates: 25
Hello everyone guys. Today we again tell you how to cook semolina porridge in milk, but this time it’s just in a saucepan. I won’t even argue with the fact that the recipe for semolina porridge with milk can hardly be called rare or complex. But as practice and the number of requests prove, not everyone knows how to cook it. And with the help of our review, you will learn a lot about her today, including her story with which we will begin.
History of the dish
As you know, wheat was once the most expensive type of grain. In the old days, rye and buckwheat were increasingly grown, but wheat was less popular and was brought mainly from abroad. And given the fact that manna groats is a product that was formed during the manufacture of flour, as a waste of unground grains, the locals were able to get it freely and inexpensively only in the 16th century. It was at this time that wheat began to massively spread among the local population of Eastern Europe, and not just the nobility.
It is also known that the first variants of semolina porridge began to be offered in taverns - public catering of that time. And all because, when baking bread, there were a lot of such large wastes. And the porridge was quick to cook, and it was tasty and satisfying. And when some waste was not enough, cunning innkeepers began to order special grinding of wheat and receive semolina intentionally, and not as a by-product of flour production. Over time, proportions were established and semolina porridge with milk became quite a decorated dish in every public catering of that time. But even then and now the main requirement is the same - semolina porridge in milk or water must certainly be without lumps. That's what we're trying to make today.
Ingredients:
- Semolina - 2 tbsp.
- Milk - 250 ml
- Sugar - 1 tsp
- Salt - ¼ tsp
- Butter - 10 g
Cooking:
- Prepare the ingredients.
Before we learn how to cook semolina porridge with milk, let's prepare the necessary products
- In a saucepan, bring milk to a boil over medium heat.
Boil milk
- In a separate bowl, combine semolina, sugar, salt. Mix.
Meanwhile, in a bowl, mix semolina, granulated sugar and salt.
- Pour the dry mixture into boiling milk in a thin stream, while constantly stirring with a whisk to avoid the appearance of lumps.
As soon as the milk boils, add a little semolina mixture all the time, stirring the future porridge
- Put the finished porridge on plates, add butter, serve to the table, garnish with berries if desired.
Ready porridge should be quickly laid out on plates and regaled immediately
- Bon appetite.
Bon appetite.
The benefits of the dish
Although many today are skeptical about this wonderful dish, I still believe that semolina porridge with milk and its classic recipe should be in the arsenal of every housewife. And do not forget that no less tasty porridge is obtained without milk, and such a recipe also has the right to life. And any of the options, tasty, satisfying, quick and easy to prepare and gives satiety for a long time. Sometimes this is very important and especially in baby food or during a recovery diet. What kind of cereal do you like? How do you prepare them? Tell us and we will share your experience with others. Your HozOboz!
