Hungarian Semolina Porridge (Grízes Tészta Style Breakfast)

About This Recipe

This semolina porridge (görhelt tejbegríz) is one of the simplest and most enduring breakfasts in Hungarian home cooking, a fine wheat semolina simmered slowly in milk until it thickens into a smooth, creamy porridge, finished with a knob of butter and a dusting of sugar or cinnamon. It's the kind of dish Hungarian parents and grandparents make for children on cold mornings, valued for how quickly and reliably it comes together from just a few pantry staples. The technique that matters is whisking the semolina into the milk gradually rather than dumping it in all at once, which prevents the lumps that plague a rushed version, and stirring constantly as it thickens over gentle heat so it doesn't scorch on the bottom of the pot. A short rest off the heat after cooking lets the porridge continue thickening to its ideal, spoonable consistency. Served with a generous pat of butter melting into the center and a scattering of sugar or cinnamon, or sometimes a spoonful of jam or cocoa powder stirred through, tejbegríz remains a beloved, unfussy breakfast across Hungarian households, especially popular with children.

Ingredients

Serves 2

• 3 cupswhole milk
• 0.5 cupfine semolina
• 3 tbspsugar
• 0.25 tspfine sea salt
• 2 tbspbutter
• 1 tspground cinnamon(for topping)
• 2 tbspfruit jam(optional, for topping)

Instructions

1. 1

   Warm the milk

   Bring milk, sugar and salt to a gentle simmer in a heavy pot over medium heat.

2. 2

   Add the semolina gradually

   Whisking constantly, sprinkle in the semolina in a slow, steady stream to avoid lumps.

   Adding the semolina too quickly, or without whisking, is the main cause of a lumpy porridge.

3. 3

   Cook and thicken

   Reduce heat to low and cook, stirring constantly, for 5-7 minutes until thickened.

4. 4

   Rest briefly

   Remove from heat and let sit 2-3 minutes to finish thickening to a smooth, spoonable consistency.

5. 5

   Serve

   Divide into bowls, top each with a pat of butter and a dusting of cinnamon or a spoonful of jam.

Variations

• •

  Stir in a spoonful of cocoa powder for a chocolate version, a favorite with children.

• •

  Use half milk, half water for a lighter version.

• •

  Top with fresh or stewed fruit instead of jam for a seasonal variation.

Storage

Refrigerate up to 3 days. Reheat gently with a splash of milk to loosen, stirring frequently since it thickens considerably once cold.

Frequently Asked Questions