Some of you might know this sweet milky dish from semolina which can be served as main dish as well as like a desert. Apart from Czech Republic, I met this dish also in the Mensa while studying my master's studies in Germany but in there, this dish tasted a little different and contained more ingredients.
I really don't think you have much chance to taste this dish somewhere in the restaurant while visiting my country 'cause it's more a home dish for kids from the totalitarian times when there were not many ingredients to cook from in standard families.
Nowadays, it's a dish that kids love to have for dinner as a sweet end of a day. This might be one of the reasons why I still like considering myself as a child, 'cause I love this dish. And that's why I want to share my home's receipt with you.
You will need:
- semolina (rather the fine-grained one)
- butter
- sugar
- milk
- sweet cocoa
How to do it?
- First of all, you need to bring milk to boil. I, personally, use the special pot for milk-boiling in order to avoid burning the milk to the bottom of the pot but you can easily use water-bath (putting a pot into bigger one filled with water -> the smaller pot should not touch the bottom of the larger one). Or you can just cook it in a usual pot and then spent more time by cleaning the pot. The amount of milk you use is up to the size of a portion you want to get. I usually put half a litre for two people.
- When the milk starts boiling or your pot for milk-boiling starts to whistle, start adding small amounts of semolina into the pot while constantly stirring. Stirring is very important in the whole process in order to avoid creation of lumps.
- Always put a table spoon full of the semolina and stir for a while... if the mixture does not start to dense, put another table spoon in it.
- Go ahead with the process until it's dense enough. How will you know it's dense enough? Well, it's hard to describe ... the mush shouldn't remind a milk soup but it should stay liquid. You need to find out just the right moment before it stops being liquid and starts to attach to your cooking spoon.
- When you think it's done, divide the mixture into different bowls and add a tea spoon full of butter to each.
- Now, the base of the semolina mush is ready!!!
- I recommend to eat it powdered with sweet cocoa and powder sugar but it tastes great with fruit compote as well.
How do you like the Czech semolina mush?
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