Grießkoch — warm milk semolina

Name: Grießkoch — warm milk semolina
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Austrian
Ingredients: 600 g Whole milk; 90 g Wheat semolina; 18 g Sugar; 2 g Lemon zest; 1 g Ground cinnamon; 0.5 g Salt

A warm Austrian semolina breakfast with whole milk, lemon zest and a little cinnamon sugar.

Estimated total time: 25 minutes2 portionsAbout 380 kcal per portion

Grießkoch — warm milk semolina — representative dish photograph — Photo: Tauralbus · CC BY 2.0 · Photo source. Wikimedia thumbnail resized from the original; displayed with responsive cropping. Representative preparation; differences described in the recipe.

Ingredients for 2 portions

600 g Whole milk
90 g Wheat semolina
18 g Sugar
2 g Lemon zest
1 g Ground cinnamon
0.5 g Salt

Method

Reserve 6 g of the sugar for the topping. Put the milk, remaining sugar, salt and finely grated lemon zest into a small heavy saucepan.
Heat gently, stirring, until the milk is steaming and just begins to bubble. Gradually whisk in the semolina so it does not clump.
Reduce to very low heat and stir frequently for 10–15 minutes, scraping the bottom, until the grains are soft. Use fine wheat semolina suitable for milk porridge; follow its packet time if longer.
Take off the heat and rest for 3 minutes. Divide into two bowls and sprinkle with the reserved sugar and ground cinnamon. Serve warm.

Egg-free lacto-vegetarian preparation. Fine wheat semolina is required, not coarse couscous or polenta. The photographed bowl has a more generous white sugar topping; only the listed sugar is counted. This is a breakfast-sized serving, not a full lunch or dinner. Timing and energy are editorial estimates; not kitchen-tested by Schmackig.

Grießkoch mit Zimt

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

DIELiz / GuteKueche.at — Grießkoch recipe reference

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