A classic French comfort dish that is wonderfully simple yet deeply satisfying. Semolina is cooked in savory broth and generously enrobed with fresh butter, creating a creamy and delicious result that's perfect as a side dish or light main course.
⏱️20 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyfamilyvegetarian
Ingredients
200 gfine semolina
500 mlvegetable or chicken broth, or water
80 gbutter
1 pincéesalt
0.5 pincéewhite pepper
0.25 pincéenutmeg
Instructions
1BRING BROTH TO A BOIL: Pour the vegetable broth or water into a saucepan and bring it to a high temperature. You should see bubbles rolling vigorously across the surface. Add a pinch of salt to season the cooking liquid. This step is crucial as it allows the semolina to cook evenly without forming lumps.
2SPRINKLE IN THE SEMOLINA: Reduce the heat slightly so the broth simmers gently. Pour the semolina in a fine, steady rain into the hot broth while stirring constantly with a wooden spoon or whisk. This technique prevents lump formation. Continue stirring throughout the addition, which should take approximately 1 to 2 minutes.
3COOK THE SEMOLINA: Now that all the semolina is incorporated, let it simmer over medium heat while stirring frequently for 10 to 12 minutes. The mixture should thicken progressively and the semolina should become translucent. Check the cooking regularly: the semolina should be tender but retain a slight grainy texture, and the mixture should have a creamy consistency.
4INCORPORATE THE BUTTER: Remove the saucepan from the heat and add the fresh butter cut into pieces directly into the hot semolina. Stir vigorously with a wooden spoon so the butter melts completely and creates a smooth and homogeneous texture. The butter should be completely melted and incorporated, which will take about 1 minute.
5SEASON AND SERVE: Taste and adjust the seasoning with salt, freshly ground white pepper, and a small pinch of nutmeg for extra flavor. Pour the buttered semolina into warmed shallow bowls or dishes, using a damp spoon for presentation. Serve immediately while it is hot and creamy, ideally as an accompaniment to a meat dish with sauce or on its own as a comforting light course.