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Baked Semolina Porridge with Strawberries
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Source: https://recipheon.com/en/recipes/breakfast/baked-semolina-porridge-with-strawberries
About this recipe
Baked semolina porridge with strawberries is a warm breakfast made with milk, egg, and fruit. First cook the semolina with milk until thick, then briefly bake it with the egg and strawberries to create a delicate breakfast casserole. The strawberries add freshness and balance the porridge's mild, milky flavor. Let the semolina cool slightly before stirring in the egg so it does not set immediately. Avoid overbaking, which can make the porridge dry.
Ingredients
70 g semolina
400 ml milk
150 g strawberries
1 egg
Steps
Preheat the oven to 180°C with top and bottom heat and prepare a dish about 20 × 20 cm. Heat the milk in a saucepan. Sprinkle in the semolina in a thin stream, whisking constantly. Cook over low heat for 3–4 minutes, stirring along the bottom, until thickened. Remove from the heat and let cool slightly.
When the semolina stops steaming heavily, beat the egg and stir it vigorously into the mixture so it is evenly incorporated without lumps of cooked egg white. Wash and hull the strawberries, then cut them into smaller pieces.
Transfer the semolina to the dish and spread it into an even layer. Arrange the strawberries on top, pressing them gently into the mixture.
Bake for 10–12 minutes and check the center. The egg mixture should be set throughout, with no liquid layer, while the semolina remains soft and moist. If the center is still runny, continue baking and checking it; a warm surface alone does not mean it is ready.
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