Semolina Porridge Without Milk
Breakfasts • European
Description
Old faithful semolina porridge evokes extremely polarized feelings in people. Some encountered porridge in the form of a daycare mush with lumps and since then can't bear to hear about it, while others were luckier and were spared early psychological trauma from semolina. In any case, this recipe is a departure from the norm: unlike its plant-based counterparts, almond milk retains the necessary creaminess and adds a barely noticeable sweetness, allowing for a renewed appreciation of semolina porridge.
Ingredients
- Almond 15 fl oz
- Semolina 0 oz
- Sugar 0 oz
- Vanilla salt 0 oz
- Salt a pinch
- Almond 0 oz
- Fresh Berries to taste
Step-by-Step Guide
Step 1
Pour the almond milk into a small saucepan, add sugar, vanilla sugar, and salt.
Step 2
Place over medium heat and bring to a boil, stirring occasionally.
Step 3
Pour the semolina into the hot milk and bring it back to a boil, stirring constantly.
Step 4
Once the porridge comes to a boil, cover it with a lid and remove it from the heat. Let it sit for 5–10 minutes.
Step 5
Pulse the almonds in a blender until they are coarsely chopped.
Step 6
Transfer the cooked porridge to a plate and garnish with nuts and berries.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!