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Plate of Easy Czech Cream of Semolina (Krupicová kaše) from

Easy Czech Cream of Semolina (Krupicová Kaše)

  • Author: Michal Martinek
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4


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
  • Butter
  • Cacao
  • Granulated Sugar


  1. Pour the milk into a medium saucepan, add the semolina and salt, and whisk to combine.
  2. Cook, stirring continuously to avoid any lumps forming, over medium-low heat until thick, about 10 minutes. Remove from the heat.
  3. 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).
  4. 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.