Semolina Pudding – Grießbrei

The Semolina Pudding helped me to feed my two daughters when they were toddlers. Both of them not good eaters; I added Nesquick to the Grießbrei to change it to a chocolate pudding. Chocolate always worked. I served the Grießbrei to them while adding seasonal fruit from the garden, cooked and passed through a sieve. One spoon of pudding, one spoon of fruit……

Ingredients for Semolina Pudding:

• 100 g (3.52 oz) of semolina flour (I like the best the Italian Brand Delallo which I found at Safeway. Wegmans carries it too, but you also might get it in the International aisle or the aisle with your grocery store’s Italian pasta.)
• 1000 ml (1.05 qt) of milk
• 1 tablespoon of sugar
• 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
• pinch of salt
• 1 tablespoon of butter
• 1 egg yolk, optional
• 1 egg white, optional

For toppings:

• 1 jar (700 g – 1.54 lbs) of dark morello cherries OR tart cherries + 4-5 teaspoons of potato starch OR corn starch + 2 tablespoons of sugar
• OR 3 tablespoons of Nesquick
• OR 2 tablespoons of sugar mixed with one teaspoon of cinnamon

Preparation of the basic pudding:

Pour the milk into a saucepan and add sugar, butter, salt, and vanilla sugar. Bring the milk with the ingredients to a boil while adding the semolina flour. Stir it with a whisk. When the semolina pudding starts boiling, turn the heat down to low and simmer for 5 minutes while continuously stirring with a whisk. Take the pot off the stove.

The egg version:

To make the semolina pudding with an egg, take the saucepan off the stove. Separate the yolk from the egg white and stir it into the pudding. Beat the egg whites until stiff and fold them into the pudding.

    

Sugar-cinnamon version:

Portion the Griessbrei on plates and sprinkle the sugar-cinnamon mix on top.

Chocolate version:

To make the chocolate version, stir the Nesquick into the simmering pudding. Take it off the stove and let it cool down.

Sour Cherry Version:

Fill 5 tablespoons of the liquid from the jar into a cup and place it aside. Bring the cherries with the rest of the juice and sugar in a saucepan to a boil. Dissolve the potato starch in the liquids of the cup and stir it into the boiling cherries to thicken. Let the cherries  cool down and top the pudding with them.

    

You can eat the Griessbrei cold or warm. To make the Rice Pudding click here and the Vanilla Cheese Pudding Dessert, click here and click here for the 5 Delicious Pudding Recipes.