Description
This Savory Semolina Porridge with Ghee is a comforting and nutritious dish perfect for breakfast or a light meal. Creamy semolina is roasted in ghee and then cooked with broth to create a smooth porridge base, enriched with sautéed spinach and topped with soft-boiled eggs for a protein boost. The dish combines fragrant spices and wholesome ingredients for an easy-to-make, flavorful delight.
Ingredients
Scale
Main Ingredients
- ½ cup semolina (fine)
- 2 cups water or vegetable broth
- 1½ tablespoons ghee
- 1 cup fresh spinach, chopped
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 soft-boiled eggs, halved
- 1 garlic clove, minced (optional)
Instructions
- Roast Semolina: Heat a medium saucepan over medium-low heat. Add ghee and semolina, stirring continuously for 4 to 5 minutes until the semolina is lightly golden and fragrant, which enhances its nutty flavor.
- Warm Liquid: In another pot, gently warm the water or vegetable broth to a simmer, ensuring it’s hot enough to prevent lumps when added to the semolina.
- Cook Porridge: Slowly pour the hot liquid into the roasted semolina while stirring constantly to avoid lumps forming. Add salt and black pepper, then continue stirring for 3 to 4 minutes until the mixture thickens to a creamy porridge consistency.
- Sauté Spinach: In a separate pan, heat some ghee or oil and sauté the minced garlic if using until aromatic. Add the chopped spinach and cook until it wilts completely.
- Prepare Eggs: Soft-boil the eggs by cooking them in boiling water for 6 minutes, then peel and halve them carefully.
- Assemble the Dish: Spoon the creamy semolina porridge into serving bowls. Top each portion with the sautéed spinach and halved soft-boiled eggs. Drizzle extra ghee if desired for added richness.
- Serve: Serve the porridge warm, optionally garnished with additional black pepper or chili flakes for a touch of heat and extra flavor.
Notes
- Use vegetable broth instead of water for a richer, more savory flavor.
- Adjust salt and pepper according to your taste preference.
- For a vegan version, omit the eggs and use oil instead of ghee.
- Ensure constant stirring when adding hot liquid to prevent lumps in the porridge.
- Soft-boil eggs precisely for 6 minutes for perfect yolk consistency.
