Grießbrei (German Semolina Pudding)
This recipe guides you through preparing Grießbrei, a comforting German semolina pudding. Made with milk, semolina, sugar, and vanilla, it's a quick and easy dish that results in a smooth, creamy dessert or a warm breakfast. It's simple, satisfying, and can be customized with various toppings.
Equipment
- 1 Medium Saucepan
- 1 Whisk
- 1 Measuring Cups/Spoons
- 4 Serving bowls
Ingredients
Main
- 350 ml milk low-fat is fine
- 1 teaspoon vanilla extract
- 2 tablespoons sugar splenda is fine as well, can use more
- 40 g semolina I use whole spelt semolina
Instructions
- In a medium saucepan, combine the milk, vanilla extract, and sugar.
- Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer and the sugar is fully dissolved.
- Reduce the heat to low. While continuously whisking vigorously, slowly sprinkle in the semolina in a steady, thin stream to prevent lumps.
- Continue to whisk constantly for 1-2 minutes to ensure the semolina is fully incorporated and lump-free.
- Allow the mixture to gently simmer for 5-7 minutes, stirring frequently with the whisk or a wooden spoon, until the pudding thickens to a creamy, desired consistency.
- Once thickened, remove the saucepan from the heat.
- Pour the Grießbrei into individual serving bowls.
- Serve warm, optionally garnished with fresh berries, fruit compote, cinnamon sugar, or a dollop of fruit jam.
Notes
To achieve a perfectly smooth Grießbrei, always sprinkle the semolina slowly into the simmering milk while continuously whisking vigorously. This prevents lumps from forming. Pay attention to the heat; a gentle simmer is key to prevent scorching the milk at the bottom of the pan. The pudding will naturally thicken further as it cools, so err on the side of slightly less thick when hot. For enhanced flavor, a small pinch of salt can balance the sweetness, and freshly grated lemon zest can add a bright, aromatic lift to the classic vanilla. Serve immediately for the best warm, creamy texture.