🇵🇱 Poland · Dessert
Creamy Semolina Pudding
By eatmundo · August 4, 2026
🇵🇱 PLA nostalgic, comforting Polish childhood favorite, best served warm with a swirl of fruit jam.
Ingredients
check them off as you prepareHow to Make It
- 1
In a medium saucepan, bring 500ml of milk to a gentle boil with 30g of butter, 50g of sugar, and a pinch of salt.
- 2
Slowly whisk in 100g of semolina to avoid any clumps, using a balloon whisk for best results.
- 3
Reduce the heat to low and cook for 5 to 7 minutes, stirring constantly until the mixture thickens significantly.
- 4
Remove from heat and let it cool slightly for 1 minute before whisking in 1 egg to give it a richer texture.
- 5
Return to low heat for 30 seconds, stirring quickly, to cook the egg gently without curdling.
- 6
Pour the hot pudding into bowls immediately to prevent it from setting in the pot.
- 7
Serve warm, topped with a generous dollop of 200g of strawberry jam or fresh berries.
Frequently Asked Questions
How do I prevent lumps?+
The secret is to whisk the milk constantly while pouring the semolina in a very thin stream.
Can I make it dairy-free?+
Yes, plant-based milk like almond or oat milk works very well, though the flavor will change slightly.
How thick should it be?+
It should have the consistency of a thick yogurt; keep stirring to check the density while it cooks.
Is it better cold or hot?+
Most Poles prefer it hot for breakfast, but it can be chilled to create a firmer dessert custard.
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