Savory Semolina Porridge with Ghee

There’s something so soothing about a warm bowl of savory porridge. And when it’s made with semolina and finished with golden ghee, it becomes comfort in its purest form. This dish is creamy, fragrant, and layered with earthy flavors from sautéed spinach and soft-boiled eggs, making it both satisfying and nourishing. Whether you’re looking for a cozy breakfast or a light, savory dinner, this porridge is here to wrap you in warmth with every spoonful.

Behind the Recipe

This recipe was born out of a quiet morning when the kitchen was still and the chill of the day called for something warm and grounding. I remembered the semolina my grandmother often used, not just in sweets, but also in hearty porridges. The gentle roasting of the semolina, the ghee’s nutty aroma melting through it, and the tender greens stirred in at the end — all brought back memories of slow, intentional cooking. This porridge isn’t just a dish, it’s a moment of calm in your day.

Recipe Origin or Trivia

Savory semolina porridge has roots across many cultures, especially in South Asia, where “upma” is a staple in many homes. Though often made with mustard seeds, chilies, or vegetables, this version simplifies the concept for a more comforting, mellow bowl. Ghee, which is clarified butter, has long been celebrated in Ayurvedic cooking for its nourishing properties. This recipe borrows those traditions and reimagines them in a modern, minimal, and deeply satisfying form.

Why You’ll Love Savory Semolina Porridge with Ghee

There’s so much to adore about this bowl of comfort. Let’s take a look:

Versatile: You can enjoy it for breakfast, brunch, or a light dinner, and it adapts easily to what you have in the fridge.

Budget-Friendly: Semolina is inexpensive, and the rest of the ingredients are pantry and produce staples.

Quick and Easy: From pan to bowl in about 20 minutes. No long prep or fancy tools required.

Customizable: Swap in different greens, add a pinch of chili, or top with cheese or herbs. It’s a canvas for flavor.

Crowd-Pleasing: Both adults and kids enjoy its creamy texture and mild flavor.

Make-Ahead Friendly: Prepare components ahead, then just reheat and serve.

Great for Leftovers: It reheats beautifully, making next-day meals even easier.

Chef’s Pro Tips for Perfect Results

To get that perfect creamy texture and flavor in every bite, here’s what I’ve learned:

1. Roast the semolina slowly: This step builds flavor and prevents clumping later.
2. Use hot water or broth: Adding cold liquid can cause lumps. Warm liquid blends in smoothly.
3. Ghee is key: Don’t skip it. It’s what gives this porridge its rich, nutty depth.
4. Stir continuously: Especially while adding liquid. This keeps the texture silky.
5. Finish with a soft-boiled egg: It elevates the dish and adds creaminess when mixed in.

Kitchen Tools You’ll Need

Nothing fancy needed, just your basics:

Saucepan: For roasting semolina and cooking the porridge.

Wooden Spoon or Silicone Spatula: For stirring constantly without scratching the pan.

Measuring Cups and Spoons: To keep your proportions just right.

Small Frying Pan: To sauté the spinach and finish with flavor.

Small Pot: For soft-boiling your eggs.

Ingredients in Savory Semolina Porridge with Ghee

The beauty of this dish lies in its simplicity. Every ingredient serves a purpose and adds to the comforting harmony.

1. Semolina (fine): ½ cup – This is the heart of the porridge, providing body and creaminess.
2. Water or Vegetable Broth: 2 cups – Used to cook the semolina to a soft, smooth consistency.
3. Ghee: 1½ tablespoons – Adds deep richness and a nutty aroma.
4. Spinach (fresh): 1 cup, chopped – Brings in a gentle bitterness and fresh color.
5. Salt: ½ teaspoon (or to taste) – Enhances all the other flavors.
6. Black Pepper: ¼ teaspoon – Adds a mild heat and depth.
7. Soft-Boiled Eggs: 2, halved – For protein and that luscious yolk richness.
8. Garlic (minced): 1 clove – Optional but adds an earthy punch when sautéed with the spinach.

Ingredient Substitutions

You can always make this recipe your own with a few simple swaps.

Semolina: Cream of wheat or fine couscous.

Ghee: Unsalted butter or olive oil.

Spinach: Kale, chard, or arugula.

Vegetable Broth: Water with a pinch of bouillon.

Eggs: Omit for vegan or add a poached egg instead.

Ingredient Spotlight

Ghee: This clarified butter has a deep, toasted flavor that elevates even the simplest dishes. It’s lactose-free and adds richness without heaviness.

Semolina: Often overlooked, semolina is a coarse wheat flour that cooks into a creamy, hearty base perfect for both sweet and savory dishes.

Instructions for Making Savory Semolina Porridge with Ghee

Alright, let’s dive into the simple magic of this comforting bowl. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
Heat a medium saucepan over medium-low heat to get ready for roasting.

2. Combine Ingredients:
Add ghee to the pan, followed by the semolina. Stir continuously for 4 to 5 minutes until it smells toasty and turns slightly golden.

3. Prepare Your Cooking Vessel:
Meanwhile, in another pot, bring the water or broth to a gentle simmer so it’s warm when you need it.

4. Assemble the Dish:
Slowly pour the hot liquid into the roasted semolina, stirring constantly to avoid lumps. Add salt and pepper. Lower the heat and continue to stir for another 3 to 4 minutes until it thickens into a smooth porridge.

5. Cook to Perfection:
In a separate small pan, sauté the garlic in a bit of ghee or oil, then add spinach and cook until wilted. Soft boil the eggs (about 6 minutes), then peel and halve.

6. Finishing Touches:
Spoon the porridge into bowls. Top with sautéed spinach and halved eggs. Drizzle with a little extra ghee if desired.

7. Serve and Enjoy:
Serve warm, with extra black pepper or a pinch of chili flakes if you like a little heat.

Texture & Flavor Secrets

This porridge is all about balance. The semolina becomes velvety and soft, while the ghee adds buttery depth. The spinach brings in a tender bite and mild bitterness that cuts through the richness, and the egg adds a silky, savory finish. Every spoonful is a warm, flavorful hug.

Cooking Tips & Tricks

Here are a few helpful tricks to keep in your apron pocket:

• Stir constantly while pouring in hot liquid to prevent lumps.
• Use fine semolina for a smoother texture.
• Add a splash of milk or cream for extra richness.
• Don’t overcook the eggs. A soft, jammy yolk works best.

What to Avoid

To keep your porridge just right, here are some things to watch for:

• Adding cold water or broth — it causes lumps.
• Over-roasting the semolina — it will taste bitter.
• Skipping the ghee — it’s what makes the flavor truly shine.

Nutrition Facts

Servings: 2
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Make-Ahead and Storage Tips

If you’re planning ahead, you can roast the semolina and store it in an airtight jar for quick porridge anytime. The cooked porridge can be refrigerated for up to 3 days. Reheat with a splash of water or broth on the stove, stirring until smooth. The eggs are best fresh, but can be boiled a day ahead.

How to Serve Savory Semolina Porridge with Ghee

Serve it warm, right out of the pot. A drizzle of extra ghee or a sprinkle of chili flakes adds a kick. Pair with pickled onions or a light cucumber salad for contrast. You can even top with feta or toasted seeds for crunch.

Creative Leftover Transformations

Don’t let a single spoon go to waste. Here’s how to reinvent it:

• Semolina cakes: Chill, slice, and pan-fry the porridge into golden breakfast cakes.
• Savory pancakes: Thin it with milk and cook like a savory crepe.
• Stuffed veggies: Use as a filling for bell peppers or zucchini boats.

Additional Tips

Want to elevate the flavor even more? Try these:

• Toast cumin or mustard seeds with the garlic for extra depth.
• Finish with a squeeze of lemon for brightness.
• Add cooked lentils or chickpeas for extra protein.

Make It a Showstopper

Presentation matters. Serve it in a wide, shallow bowl to show off those toppings. Keep the spinach vibrant and don’t overmix it into the porridge. A halved soft egg, slightly tilted, makes it look like it came from a café.

Variations to Try

• Spiced Version: Add turmeric, cumin, or coriander for a bold Indian twist.
• Vegan Delight: Skip the egg and use olive oil instead of ghee.
• Cheesy Comfort: Stir in grated cheddar or parmesan before serving.
• Mushroom Magic: Add sautéed mushrooms for an umami kick.
• Herb Fresh: Stir in chopped parsley or dill at the end for a fresh lift.

FAQ’s

Q1: Can I use coarse semolina instead of fine?

Yes, but the texture will be more rustic and may need slightly more liquid and cooking time.

Q2: Is ghee necessary?

You can substitute butter or olive oil, but ghee gives the most depth and aroma.

Q3: Can I make it vegan?

Absolutely. Just skip the egg and use a plant-based fat like coconut oil or olive oil.

Q4: Can this be made in advance?

Yes, the porridge reheats well with a splash of water or broth. Eggs are best freshly made.

Q5: What can I add for extra protein?

Chickpeas, lentils, or a dollop of Greek yogurt make great protein boosts.

Q6: Can kids enjoy this?

Definitely. Its mild flavor and soft texture are great for little eaters.

Q7: What if my porridge is too thick?

Just stir in a little hot water or broth until it loosens up.

Q8: What kind of broth should I use?

Vegetable broth adds the most depth, but water works fine too.

Q9: Can I add cheese?

Yes. A touch of grated parmesan or crumbled feta is delicious.

Q10: How do I make it spicy?

Add a pinch of chili flakes or a chopped green chili when sautéing the garlic.

Conclusion

Savory Semolina Porridge with Ghee is the kind of meal that feels like home, even if it’s your first time making it. Creamy, rich, and gently spiced, it’s simple enough for everyday and special enough to savor. Whether you’re curling up with a warm bowl on a rainy morning or serving it as a light, nourishing dinner, trust me, you’re going to love this one. It’s worth every bite.

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