This is a bowl of pure love from Sweet Paul’s childhood in Norway. Mormor would always make the most wonderful Finnish semolina porridge and top it with fresh berries in the Summer or jam in the winter.
You might not think that porridge is all that special, but to me it’s such a treat. Maybe I have a little Goldilocks in me?! When I was a boy growing up in Norway, Mormor would always make the most wonderful Finnish semolina porridge and top it with fresh berries in the Summer or jam in the winter. This would be my special breakfast treat for a birthday or the last day or school, any special occasion really!
The table is set with Conifere by Noritake, a lovely pattern that’s equally perfect for formal and everyday use. I just love the elegant textured pattern on the crisp white porcelain.
2 cups whole milk
1 cup water
2 tablespoons salted butter
1⁄3 cup semolina flour
1-2 tablespoons sugar
toasted slivered almonds
- Add milk, water and butter to a pot and bring it to a boil.
- Remove from heat and pour in semolina in a steady stream while whisking until smooth.
- Place the pot back on low heat and stir until the porridge simmers.
- Add a lid and let it simmer for 20 minutes, stir every 5 minutes.
- Remove from heat, stir in sugar and let the porridge sit under the lid for 5 minutes.
- Serve with fresh berries and toasted slivered almonds.
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