Semolina porridge “semulegrynsgrøt” or “semulegrøt” is a velvety smooth porridge made with semolina and milk. This creamy porridge has all the nostalgia of childhood, and yet enough decadence for any age.

Semolina is made from durum wheat and, in Norway, is often used for making porridges, puddings and cakes. Porridge has a long tradition in Norwegian culture and was used for everything from breakfast, dinner, and dessert to weddings and funerals right up until the middle of the 20th century. The use of porridge in the daily cuisine dates back to before bread baking became known.

It was not unusual for people to consume porridge three to four times a day. While everyday porridge was usually cooked with barley or oats and water, finer porridges such as rice porridge and sour cream porridge were made for special occasions. Historian Fredrik Grøn (1942) even noted that porridge should be considered the country’s real national dish.

It’s hard to argue against a bowl of warm porridge being one of the most comforting meals to enjoy. Semulegrynsgrøt is a real treat and better saved for a day when it’s needed. It’s ready in a pinch and can be topped with the classic cinnamon, sugar and butter or a fruity favorite such as compote, nuts and honey. Just make sure there’s time to savor each bite.

Semulegrynsgrøt (Semolina Porridge)

Serves 4

• 4 ¼ cups (1 liter) milk
• 2/3 cup (120 g) semolina/semolina flour (made from durum wheat)
• 3 tablespoons granulated sugar
• 2 tablespoons butter
• ¼ teaspoon salt

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In a medium saucepan, warm the milk over medium heat. Once the milk is warm, whisk in the semolina until combined. Lower the heat and gently simmer the porridge, whisking frequently, for 10 minutes or until thickened. Remove from the heat and stir in the sugar, butter, and salt. Divide among bowls and serve immediately. Top with ground cinnamon, sugar, and butter or fruit compote, nuts, and honey – or whatever your heart so desires.

*You can use any type of milk, but for a rich porridge use whole milk.

* Have extra time to spare, make this traditional buttery kaffegraut