A traditional Czech recipe for Cream of Semolina (Krupicová kaše) porridge with two different topping options: cinnamon, cocoa, and butter, or fresh blueberries. Delicious comfort food, approved both by children and adults!
I grew up eating and loving this classic Czech porridge. Nothing could be simpler and faster to make.
If you have kids, I think they will, too. It’s comforting as a snack, dessert, or even sweet breakfast, or lunch entrée.
Plus, everyone can dress up their porridge how they like. You could serve a big pot of cream of semolina with a toppings bar on the side. That way everyone can customize their porridge.
How Do You Make Semolina Porridge?
It’s really as simple as combining semolina flour and milk in a saucepan, and slowly cooking it until it thickens.
You do want to watch the porridge closely as it cooks, stirring with a whisk. This ensures that your cream of semolina will be smooth and lump-free.
Ingredient and Recipe Adjustments for Homemade Semolina Porridge
There are just two main ingredients in this recipe, and they’re easy to find: milk and semolina flour.
You can use dairy milk or keep the receipt vegan with your favorite non-dairy milk such as oat, soy, or almond.
For a richer porridge, stir in one or two egg yolks when the porridge gets thick. This will also add a beautiful golden color to your Czech treat.
When it comes to toppings, I love the traditional Czech topping combo of butter, cacao, cinnamon and sugar.
However, feel free to use whatever strikes your fancy.
Other tasty topping ideas include:
- Chopped nuts such as hazelnuts, walnuts, almonds, or pistachios.
- Fresh fruit: orange segments, strawberries, raspberries, or bananas come to mind.
- Brandy-soaked dried cranberries or raisins.
- Grated 90% dark chocolate.
- Fruit jam or compote.
How to Serve and Eat Cream of Semolina Porridge
My favorite part about this recipe is how I eat this dish—I learned the technique from my mom as a five-year-old.
First, I pour about two ladles of porridge onto a large dinner plate to create a perfect, ¼-inch high circle.
To eat, I always start at the edge of the plate and move clockwise, in a spiral motion, towards the middle.
As I go, my goal is to keep the neat circle shape, smaller with each bite. I aim to always keep the remaining toppings intact. (What I’m saying is, don’t stir the topping into the porridge!).
This is strangely calming and meditative, but also, as my mom taught me, a lesson in patience—the porridge cools from the outside in.
You can enjoy semolina porridge for a sweet breakfast, main dish (Czech way) or as a creamy, delicious snack. Depending on how you top it, it can be more or less decadent.
Can I Make The Porridge Ahead of Time?
Semolina flour will absorb more liquid over time as it cools, so it’s best to enjoy the porridge while it’s fresh and hot.
If you do have some left over, and find that it’s thicker than you’d like after it cools, simply add more milk and cook, stirring, until the porridge is smooth and creamy again.
More Czech Recipes on Very Good Cook
I hope that this Cream of Semolina Porridge recipe sends you on a Bohemian food kick. If so, add these recipes to your next Czech menu:
- Fluffy Bohemian Pancakes are one of my childhood favorites from my grandma’s kitchen.
- Linzer Cookies with Raspberry Jam are a classic homemade treat that adds gem-like color and shine to your holiday dessert spread.
- Czech Potato Pancakes are my family’s version of latkes: grated potato patties fried until golden and crisp.
What’s your favorite childhood recipe? Have you ever been to the Czech Republic?
Tell me in the comments.Print
My favorite Czech childhood porridge (called krupicová kaše) made with semolina flour, and topped with cinnamon, cacao and butter, or with fresh blueberries.
- 4 cups (1 liter) milk (dairy or non-dairy)
- 3/4 cup (80 g) semolina flour
- Pinch salt
- Granulated Sugar
- Pour the milk into a medium saucepan, add the semolina and salt, and whisk to combine.
- Cook, stirring continuously to avoid any lumps forming, over medium-low heat until thick, about 10 minutes. Remove from the heat.
- Ladle the cream of semolina onto individual dinner plates. (You can use any type of dish such as bowl, but it’s fun to start with an even, ¼-inch-high circle that you can eat in a spiral motion, working from the edge of the plate towards the middle).
- Top with thin slices of cold butter, sprinkle with cinnamon, cacao and granulated sugar. You can add other toppings such as fresh or compote fruit.