I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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January 2023

January 30, 2023

Semolina Porridge (Semulegrynsgrøt)

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Semolina Porridge (Semulegrynsgrøt)
Semolina Porridge (Semulegrynsgrøt)

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.

Semolina Porridge (Semulegrynsgrøt)
Semolina Porridge (Semulegrynsgrøt)
Semolina Porridge (Semulegrynsgrøt)

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

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

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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  1. Nadia says:

    My grandma from Norway was here after I had my first baby and I was having a hard time producing milk. She swore this porridge would help so she made me so many batches of it. A good memory for me.

  2. Janice Quick says:

    I just made this for the first time. When it started to come together and thicken, I had such a wave of nostalgia from the smell. My mother used to make this for us when were kids. It’s homemade Cream of Wheat, who knew?! And it was just as delicious as I remembered.

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