The semolina used supplies our body with proteins. In combination with milk, we absorb a mix of animal and vegetable protein, which is particularly beneficial for our body. We need these substances for the maintenance and new formation of cells, messenger substances and antibodies. In addition, the cereal product is rich in niacin, we need it for many metabolic pathways such as fat metabolism.
Semolina is produced by grinding cereal grains on steel rollers and then sieving them. Wheat and spelt semolina are the best known varieties. Crushing releases the gluten protein, which can bind after boiling in water, milk or broth for a short time. Practical for us, because the classic semolina porridge recipe is prepared very quickly. For a nutty flavour you can also cook the semolina in a vegetable milk alternative (e.g. almond drink). If you also replace the butter with a vegetable margarine, vegans can also enjoy the dish. Fruit is a delicious topping in any case.
Semolina porridge is often one of the first milk-cereal porridge for babies between 6-8 months of age. When preparing it for babies, whole milk should definitely be used, as the little ones need the fats and fat-soluble vitamins to penetrate. Coconut blossom sugar and cinnamon should also be avoided.
In a saucepan, combine milk, sugar, salt, butter and vanilla sugar on low heat. Bring to a simmer. Shortly before milk boils, sprinkle in semolina, whisking constantly.
Stirring constantly, bring mixture to a boil. Simmer, stirring, until thickened, 3-4 minutes. Remove pan from the heat. Pour porridge into 4 bowls. Let cool slightly, then serve sprinkled with brown sugar and cinnamon, if desired.