I grew up eating and loving this classic Czech porridge (called krupicová kaše), and if you have kids, I think they will too. It’s comforting and fun to eat, and nothing could be simpler and faster to make.
The hardest part is to stand by the stove and stir the whole time, because you don’t want any lumps to form in it.
Cream of semolina is similar to the American cream of wheat, but it’s made from scratch with semolina flour, a stoneground durum wheat product with pale yellow color and sandy texture.
You can use dairy milk or your favorite non-dairy milk such as oat, soy, or almond.
You can also stir in one or two yolks when the porridge gets thick, to make it richer and to add a pretty color.
I love the typical topping combo of butter/cocoa/sugar, but feel free to use whatever strikes your fancy: chopped nuts, segmented fresh orange, brandy-soaked dried cranberries or grated 90% dark chocolate.
My favorite part is how I eat it though, which I learned from my mom as a 5 year old boy.
I pour about two ladles of porridge on a large dinner plate to create a perfect, ¼-inch high circle. I 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 circle shape, smaller with each bite, yet always neat and with the remaining topping 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.
Another favorite Czech childhood recipe are these pancakes that my grandma used to make for me:
Now you.
What’s your favorite childhood recipe? Have you ever been to the Czech Republic?
Tell me in the comments.
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My favorite Czech childhood porridge (called krupicová kaše) made with semolina flour, and topped with cinnamon, cacao and butter, or with fresh blueberries.
Ingredients
- 4 cups milk (dairy or non-dairy)
- 10 tablespoons semolina flour
- Pinch salt
- Butter
- Cacao
- Granulated Sugar
Instructions
- 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.
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