Savory Semolina Porridge

This creamy, savory semolina porridge recipe is easy to whip up for a warm, cozy breakfast that will keep you feeling full all morning! Enjoy it as is or jazz up your breakfast porridge with the addition of fresh vegetables and a perfectly jammy egg!

Creamy semolina porridge was something I enjoyed as a kid and still do today. My mom would whipped it up from time to time, knowing how much I liked it. As a lover of savory breakfasts and all things creamy, I much prefer to make my semolina porridge the savory way. Its instant comfort and evokes all those memories of sitting in my moms kitchen warming up to a delicious bowl to this day.

When I was little I used to eat it plain but now prefer to add fresh sauteed veggies and an egg to it. The savory ingredients make it a more balanced meal option and add nutrients to this dish too.

In my opinion, you can’t have an awesome savory breakfast without a good jammy egg! So, of course, I had to include one here!

If you want to serve it up without toppings, feel free to do so. You can also play around with a variety of other toppings too ranging from savory (think blistered cherry tomatoes) or even sweet (fresh berries, jams, or a drizzle of honey).

A bowl of savory semolina porridge topped with sauteed spinach and a jammy egg.

Why you should make semolina porridge

  • it’s creamy and satisfying
  • it tastes delicious
  • it will keep you feeling full until lunch
  • semolina is high in protein, fibre and a number of nutrients (and the added sauteed veggies and egg only add to this!)
  • its a good base for a meal. You can top it with your favourite ingredients and even turn it into a sweet meal.
  • its affordable
A bowl of creamy semolina porridge set on a blue napkin.

Ingredients in my Savory Semolina Porridge

To make this porridge, you will need:

  • Milk
  • Fine semolina
  • Olive oil
  • Spinach
  • Egg
  • Salt and pepper

How to make Savory Semolina Porridge

  1. Bring a small pot of water to a boil and carefully add egg to pot. Lower temperature and cook for 6 1/2 minutes. Remove egg and place in an ice bath.

  2. In a pan, heat olive oil and add spinach. Saute for a couple of minutes, until spinach is wilted.

  3. Add 1 cup of milk to a saucepan and 2 tablespoons of semolina. Heat, stirring often and keeping an eye on it to ensure it does not boil over. Bring to a simmer and continue to stir until it thickens.

  4. Add porridge to a bowl and top with spinach. Carefully peel egg. Slice in half and place on top of spinach.
Topview of a bowl of semolina porridge topped with a jammy egg and sauteed spinach.

Variations and alternative toppings

A sweeter porridge option: If you prefer a sweeter porridge, you can add a little sugar to it. Start with a teaspoon of sugar and then taste and adjust to your own preference. You can also use honey in place of the sugar.

This can be done after making your semolina porridge on the stove top as described in the recipe card. This makes it a great option for satisfying the whole family as you can adjust the porridge to serve a sweeter option to some and keep it savory for others.

Sweet topping options:

  • drizzle of your favourite jam
  • drizzle of honey
  • fresh berries or sliced fruit
  • sprinkle of cinnamon
  • coconut flakes
  • sauteed bananas
  • raisins
  • almond slivers or seeds

Other savory topping ideas:

  • fried egg with crumbled feta and herbs
  • cherry tomatoes, avocado, feta and fresh herbs
  • breakfast sausage
  • crumbled bacon

That’s it! I hope you enjoy this breakfast as much as I do!

-Cathy

A bowl of semolina porridge with a jammy egg and sauteed spinach set on a blue napkin.

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A bowl of savory semolina porridge topped with sauteed spinach and a jammy egg.

Savory Semolina Porridge

Herbs and Flour
This creamy, savory semolina porridge recipe is easy to whip up for a warm, cozy breakfast that will keep you filling full all morning! Enjoy it as is or jazz up your breakfast porridge with the addition of fresh vegetables and a perfectly jammy egg!
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine European
Servings 1 servings
Calories 367 kcal

Ingredients
  

  • 1 cup milk
  • 2 tablespoons semolina fine
  • 1 teaspoon olive oil
  • 1 cup spinach
  • 1 egg
  • salt and pepper to taste

Instructions
 

  • Bring a small pot of water to a boil and carefully add egg to pot. Lower temperature and cook for 6 1/2 minutes. Remove egg and place in an ice bath.
  • In a pan, heat olive oil and add spinach. Saute for a couple of minutes, until spinach is wilted.
  • Add 1 cup of milk to a saucepan and 2 tablespoons of semolina. Heat, stirring often and keeping an eye on it to ensure it does not boil over. Bring to a simmer and continue to stir until it thickens.
  • Add porridge to a bowl and top with spinach. Carefully peel egg. Slice in half and place on top of spinach.

Nutrition

Calories: 367kcalCarbohydrates: 36gProtein: 18gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 188mgSodium: 196mgPotassium: 686mgFiber: 2gSugar: 14gVitamin A: 3628IUVitamin C: 17mgCalcium: 339mgIron: 3mg
Keyword porridge, semolina
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