Grießbrei mit Fruchtsoße (semolina porridge with fruit sauce)

Grießbrei is a taste of German childhood: silky, lightly vanilla-scented semolina porridge eaten with fruit or cinnamon sugar. It is ready in ten minutes and is especially comforting on cold mornings. Simple, cheap and soothing.

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Method

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1. Bring the milk to a boil with the sugar and salt.
2. Stirring constantly, sprinkle in the semolina and cook over low heat for 3-4 minutes until thickened. ⏱ Timer: 3 min
3. Remove from the heat, stir in the butter and vanilla, and cover for 5 minutes. ⏱ Timer: 5 min
4. Cook the fruit with the sugar for 3-4 minutes. ⏱ Timer: 3 min
5. Mix the cornstarch with 1 tablespoon of cold water and stir it into the fruit to thicken it.
6. Spoon the porridge into bowls, pour the warm fruit sauce over it and sprinkle with cinnamon sugar.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Sprinkle the semolina into the hot milk in a thin stream, stirring, so it does not clump.
• The porridge thickens as it cools, so thin it with a little milk before serving.
• Frozen fruit also makes an excellent sauce.

Frequently asked questions

Can I start with cold milk?

Yes, you can stir the semolina into cold milk and heat it while stirring, which reduces lumps.

How is it different from rice pudding?

Grießbrei is finer and smoother and cooks faster than Milchreis.

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