Semolina porridge (Mannas putra)

Semolina porridge in a blue bowl with red jam in the middle

I am willing to bet that every Latvian growing up has eaten, or at least has been served, copious amounts of semolina (cream of wheat) porridge (mannas or mannā putra). I am no exception. It was served either for breakfast or late in the evening, after a hot bath. I still remember sitting at a table in my grandparents’ house, wearing a nightie and a bowl of steaming porridge sprinkled with sugar in front of me.

I have to admit that I haven’t cooked semolina porridge for a while – oatmeal tends to be my go-to porridge. However, mannā feels more like childhood, a good nostalgia food.

Recipe I have added here will make slightly thinner and creamier porridge, enough for a large breakfast for one. If you like more bite to your porridge, use less milk – you can always add a bit more milk to thin it out, if necessary.

Porridge toppings can be quite varied – you can sprinkle it with sugar, cinnamon, add a spoonful of your favourite jam or marmalade, melt a spoonful of butter in it or cover the porridge with fresh berries.

Semolina porridge in a blue bowl with red jam in the middle

Semolina Porridge (Mannas putra)

5 from 1 vote
Course Breakfast
Servings 1 person

Ingredients
  

  • 2 cups milk
  • 1/2 cup semolina
  • 1 tbsp sugar
  • 1 pinch salt

Instructions
 

  • Pour milk in a medium saucepan. Add sugar and salt. Heat the milk for a few minutes on a medium low heat.
  • Add semolina to the saucepan. Cook the porridge for 5 minutes while stirring frequently so lumps don't form.
  • Turn of the heat, cover the pan and let it stand for further 5 minutes.
  • Transfer porridge to a bowl, add toppings and serve.

 

 

2 Comments

  1. Lara
    May 16, 2021

    5 stars
    Walking down memory lane with this dish – Omi would make it once every now and then as a treat, and it’s always been a real favourite of mine. Really happy to be able to make it for myself so many years later

    Reply
  2. […] in a sterilised jar, and this beautifully deep red jelly is done! I eat the jelly with pancakes, on porridge, and even as a spread in a cake. You can use the same method to make black currant, cranberry, […]

    Reply

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