Manna Kasha (Russian Semolina Porridge)

About This Recipe

Manna kasha, semolina porridge cooked in milk, is one of the most common breakfasts in Russian households — the kind of dish nearly every child grows up eating, for better or worse depending on how it was made. Done properly, it's smooth and just thick enough to hold its shape briefly on a spoon, nothing like the lumpy version that gives semolina porridge its bad reputation. The trick to avoiding lumps is adding the semolina to the milk in a thin, steady stream while whisking constantly, then continuing to stir over low heat as it thickens over several minutes rather than walking away. A small pinch of salt balances the natural sweetness of the milk, and the porridge is finished off the heat with butter stirred through for shine and richness. Served with a spoon of jam, honey, or fresh berries stirred into the center, this is unpretentious, deeply comforting morning food — quick enough for a weekday, and softened further overnight if you want to make it ahead.

Ingredients

Serves 3

• 3 cupswhole milk
• 0.5 cupsemolina (cream of wheat)
• 3 tbspsugar
• 0.25 tspfine sea salt
• 2 tbspbutter
• 3 tbspberry jam or fresh berries(to serve)

Instructions

1. 1

   Warm the milk

   Bring milk, sugar and salt to a gentle simmer in a heavy-bottomed saucepan over medium heat, stirring occasionally so it doesn't scorch on the bottom.

2. 2

   Add the semolina slowly

   Reduce heat to low. Pour the semolina in a thin, steady stream while whisking constantly to prevent lumps from forming.

   Adding it too fast is the number one cause of lumpy porridge — go slow and keep whisking.

3. 3

   Cook until thick

   Continue whisking over low heat for 4-5 minutes until the porridge thickens to a smooth, pourable consistency — it will thicken further as it cools.

4. 4

   Finish with butter

   Remove from heat and stir in butter until fully melted and glossy.

5. 5

   Serve

   Spoon into bowls and top with jam, honey, or fresh berries before serving warm.

Variations

• •

  Add a cinnamon stick or vanilla pod to the milk while it warms for extra fragrance.

• •

  Make it richer with half milk, half cream for special-occasion breakfasts.

• •

  Stir in mashed banana or grated apple for natural sweetness instead of jam.

Storage

Refrigerate leftover porridge up to 2 days; it thickens considerably when cold, so reheat gently with a splash of milk stirred in to loosen it.

Frequently Asked Questions