Can I make this recipe vegan?
Yes, simply substitute the whole milk with your favorite plant-based milk, such as almond, soy, or oat milk.
BREAKFAST
Romanian Semolina Porridge with Berry Compote (Griș cu Lapte și Dulceață)
This classic Romanian breakfast features creamy semolina porridge, gently cooked with milk and a hint of vanilla, then topped with a vibrant homemade berry compote. It's a comforting and satisfying dish, perfect for a cozy morning.
HOW TO MAKE IT
Let's cook.
01
Prepare the berry compote: In a small saucepan, combine 2 cups mixed berries, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat for 8-10 minutes, stirring occasionally, until the berries soften and the sauce thickens slightly. Set aside.
02
In a large saucepan, combine 4 cups whole milk, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
03
Once simmering, slowly whisk in 1/2 cup fine semolina in a steady stream to prevent lumps. Continue whisking constantly for 2-3 minutes until the semolina is fully incorporated and the mixture begins to thicken.
04
Reduce the heat to low and continue to cook, stirring frequently, for 8-10 minutes, or until the porridge reaches your desired creamy consistency. It should be thick but still pourable.
05
Remove the saucepan from the heat and stir in 1/2 teaspoon vanilla extract.
06
Divide the warm semolina porridge among 4 serving bowls. Top each serving generously with the prepared berry compote. Serve immediately.
About This Recipe
This classic Romanian breakfast features creamy semolina porridge, gently cooked with milk and a hint of vanilla, then topped with a vibrant homemade berry compote. It's a comforting and satisfying dish, perfect for a cozy morning.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rich porridge, add 1 tablespoon of butter at the end of cooking. Adjust the sugar in both the porridge and compote to your preference. If using frozen berries, there's no need to thaw them first; they will release their juices as they cook.
Easy Substitutions
Any type of milk (dairy or non-dairy) can be used for the porridge. For the compote, feel free to use a single type of berry or other fruits like chopped peaches or plums. Honey or maple syrup can replace granulated sugar.
Storage & Reheating
Leftover semolina porridge can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken considerably when cold; reheat gently with a splash of milk to restore creaminess. The berry compote can be stored separately in the refrigerator for up to 5 days.
Serving Suggestions
Serve warm for breakfast or as a light dessert. Garnish with a sprinkle of cinnamon, a dollop of sour cream, or a few fresh mint leaves. It also pairs wonderfully with a side of toasted nuts for added crunch.
Common Mistakes
Not whisking continuously when adding semolina can lead to a lumpy porridge. Cooking the porridge on too high heat can cause it to stick to the bottom of the pan and burn. Overcooking the compote can make it too jam-like; aim for a slightly saucy consistency. Not adjusting sugar to taste can result in a bland or overly sweet dish.
Frequently Asked Questions
What kind of semolina should I use?
Fine semolina (often labeled 'cream of wheat' in some regions) is best for a smooth, creamy porridge.
Can I prepare the compote ahead of time?
Absolutely! The berry compote can be made up to 5 days in advance and stored in the refrigerator.
How do I prevent the milk from scorching?
Use a heavy-bottomed saucepan and stir frequently, especially as the milk heats up and the semolina is added.
MORE TO KNOW
The key to a smooth semolina porridge is to add the semolina slowly while continuously whisking. This prevents lumps from forming. If your porridge becomes too thick, simply whisk in a little more warm milk until it reaches your desired consistency. The type of semolina matters; fine semolina will yield a creamier texture than coarse semolina.
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