Semulegrøt
Semolina porridge with raspberry sauce
Ingredients · Servings 4
- 1.5 dl semolina
- 2 tablespoons butter
- 1 l whole milk
- 2 tablespoons sugar
- 1 pinch of salt
- almond drops
- roasted almonds
- sugar
- cinnamon
- 400 g raspberries
- 50g sugar
Method · 30 min
- Melt the butter in a heavy-bottomed pot/saucepan. Add the milk and bring to the boil.
- Whisk in the semolina and let the porridge simmer for 10-15 minutes, stirring frequently so it doesn't stick to the bottom.
- Add a pinch of salt and 2 tablespoons of sugar, and season with almond flakes.
- Quickly blend the thawed raspberries and sugar together with a hand blender. Add a splash of water if the sauce seems too thick.
- Serve the porridge with desired toppings.
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Semolina porridge is perhaps a porridge many remember from childhood. It is a velvety porridge served with a fresh berry sauce.
