Spiced Semolina Porridge
March 27, 2015
In the way that is typical of toddlers, my 2 year old has, out of the blue, boycotted his staple morning oatmeal. I am a big believer in a nourishing, warm bowl of porridge for breakfast, especially in the cooler months of the year, so I started rummaging around my pantry frantically for an alternate solution. Enter semolina! Made from ground durum wheat and yellowish in color, it's richer in iron and protein than wheat - having used it in the Lebanese Sfouf we shared recently, I had some lying around so decided to give it a go. It's been three days and it's all toddler wants. And naturally, he calls it 'Goldilocks’ Porridge' <smile, wink, heart slightly melting>
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- Yields: 2 toddler servings
Add the semolina, milk, water and spices to a pot and bring to a gentle boil stirring constantly about 3 minutes. Once starting to bubble, reduce heat to low and stir for another 30 - 60 seconds until the porridge is as thick as you like. Transfer to a bowl, drizzle with maple syrup and serve. If it gets too thick by the time it cools, add a splash of milk. Using this as a base, you can stir in raisins, chia seeds, slivered almonds - the list is endless.