Many people associate semolina with nothing but unpleasant memories of their childhood, when they lay in bed with a cold and were forced to spoon slimy semolina porridge. However, this does an injustice to semolina – it is not only a very versatile food, but also healthy. Semolina is basically nothing but tiny bits of cereal that are produced during the milling process.
Types of semolina
Depending on which grain is used, a distinction is made:
- Common wheat semolina, with which the typical semolina porridge, but also semolina dumplings, semolina dumplings and various desserts are prepared.
- Durum wheat semolina, which is suitable for bulgur or pasta dough.
- Corn semolina, which is used for the preparation of polenta
The semolina is divided into three classes depending on how much it was ground: Coarse semolina, medium semolina and fine semolina.
Semolina: production and processing
In the conventional production of semolina, the grain is first carefully cleaned. This involves first removing coarse impurities and damaged grains. A scouring machine then removes stubborn dirt. The grains are then ground with large rollers. In several passes, the rollers are set tighter each time, so that the grains are initially ground only very coarsely, then increasingly finely. After each grinding, the semolina is sieved out so that flour and fine dust grains can be sorted out.
More gentle is the production of organic semolina, which is available in natural food stores. Unlike conventional semolina, portions of the husk and germ remain. Although this does not make organic semolina a whole grain product, it is much more valuable and healthier than conventional semolina. In comparison, it contains many times more minerals, vitamins and fiber.
Semolina recipes
Although there are many different varieties of the cereal product, fine soft wheat semolina is what is usually understood as semolina. It can be used to prepare a wide variety of tasty dishes, which is why there are such a wide variety of semolina recipes. In addition to the classic semolina porridge, semolina fans also rely on semolina pudding, semolina dumplings or semolina soup.
There is also a semolina porridge diet. Semolina porridge not only tastes good to babies, but is also a healthy alternative to hearty desserts or sweet dishes for adults. Properly prepared and skillfully refined, a real semolina porridge also has nothing in common with the slimy soup that many had to choke down as children. Here is a classic semolina porridge recipe for two people to make yourself.
Semolina porridge recipe
Ingredients for a semolina porridge recipe. Healthy and delicious:
- 70 grams of common wheat semolina
- ½ liter milk
- 1 tablespoon butter
- 1 egg
- 1 tablespoon sugar
- 1 sachet vanilla sugar
- 1 pinch of salt
- 1 tsp cinnamon
First, heat the milk with the pinch of salt. Meanwhile, separate the egg and beat the egg white until foamy. Once the milk boils, remove the pan from the heat and add the semolina, stirring constantly. Then whisk in the sugar. Now the semolina porridge must rest for about three minutes to swell.
When the porridge is viscous and creamy, first stir in the egg yolks, then the butter. Finally, carefully fold in the beaten egg whites, divide the porridge between two plates and sprinkle with cinnamon. Serve with fresh or pickled fruit.
If you like, you can also make the semolina porridge without milk and use water instead. But then you should add at least a dash of cream, because completely without fat semolina porridge tastes bland.
