Savory Semolina Porridge

There’s something deeply comforting about a steaming bowl that smells of warm ghee, bright wilted spinach, and soft-boiled eggs—aromatic, savory, and just a little indulgent. This Savory Semolina Porridge hits those notes: a silky, slightly nutty base from toasted semolina, a lush vegetal lift from spinach, and the creamy richness of an egg that breaks and ribbons through the porridge. The texture is luxurious but forgiving—smooth with tiny, pleasant grains—while the aroma hints at buttery toasts and gentle spice.

This recipe is perfect for cozy mornings when you want a hot, nourishing breakfast without the fuss; for light dinners when you crave something warm and satisfying; and for brunch gatherings where you need something easy to scale. If you enjoy experimenting with semolina-based dishes, you might also like this inspired poha/idli variation I often turn to when I’m in the mood for another comforting semolina breakfast: poha and idli semolina ideas.

At a Glance

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 generous bowls
Difficulty Level: Easy — great for beginners

Nutrition Highlights

The following nutrition facts are estimates per serving (recipe yields about 2 servings). Values are based on ingredient profiles from USDA FoodData Central and general dietary guidance from reputable health sources (USDA, Mayo Clinic). Actual values vary with specific brands, broth choice, and egg size.

Estimated nutrition per serving:

Calories: ~506 kcal
Protein: ~18 g
Carbohydrates: ~62 g
Fat: ~20 g
Dietary Fiber: ~2.5–3 g
Sodium: variable (depends on broth and added salt)

Notes:

These are approximate values calculated from 1 cup (≈167 g) semolina, 2 tbsp ghee, 2 soft-boiled eggs, and 2 cups fresh spinach, divided into two servings. For precise tracking, use the exact brands and quantities and consult USDA FoodData Central or a registered dietitian.

Why You’ll Love It

Flavor & Aroma: Toasting the semolina in ghee develops a warm, nutty backbone that pairs beautifully with the green sweetness of spinach and the savory richness of soft-boiled eggs.
Ease & Speed: From prep to table in about 15 minutes—ideal for busy mornings or quick weeknight meals.
Comfort & Nutrition: Provides a satisfying balance of complex carbohydrates, protein, and healthy fats to keep you full and energized.
Versatility: Works as a canvas for spices, cheeses, or additional vegetables—great for using what’s in your fridge.

How to Make Savory Semolina Porridge

Ingredients

1 cup semolina (durum wheat semolina)
2 cups water or vegetable broth (for more savory depth)
2 tablespoons ghee (or unsalted butter / olive oil for a lighter option)
2 cups fresh spinach, wilted (about 2 large handfuls)
2 soft-boiled eggs (one per serving, halved)
Salt and freshly ground black pepper, to taste

Optional ingredients and substitutions

1 small onion, finely chopped and sautéed (for more savoriness)
1 garlic clove, minced (add with the onion)
1/4 teaspoon turmeric or a pinch of red chili flakes (for color and warmth)
2 tablespoons grated Parmesan or crumbled feta (for umami)
Coconut oil or olive oil instead of ghee (vegan/less saturated fat)
Replace eggs with pan-fried tofu or a dollop of yogurt for vegetarian/vegan variations

Method (step-by-step)

In a medium pot, heat the ghee over medium heat until shimmering.
Add the semolina and toast, stirring continuously, for 2–3 minutes until it becomes fragrant and takes on a light golden hue. Avoid browning too much—golden is ideal.
Gradually pour in the water or vegetable broth in a steady stream, stirring constantly with a whisk or wooden spoon to prevent lumps.
Bring the mixture to a gentle simmer and cook, stirring, until it thickens to a porridge-like consistency, about 4–6 minutes. If it becomes too thick, add a splash more broth or water and stir.
Stir in the wilted spinach, breaking up any large leaves, and season with salt and pepper to taste. Cook for another 30–60 seconds to warm the spinach through.
Serve hot in bowls and top each portion with a halved soft-boiled egg. Finish with an extra drizzle of ghee or a grind of fresh pepper if desired.

Practical tips

Toasting semolina properly is the key to a nutty flavor—keep the heat moderate and stir continuously.
Add liquid gradually and whisk to prevent lumps forming. If lumps do appear, press them against the pot and stir vigorously or pass the porridge through a fine sieve.
Check doneness by the texture: it should be creamy but hold its shape on a spoon.
If using broth, reduce added salt to avoid over-seasoning.

Best Pairings

Simple accompaniments: A pat of butter or extra ghee on top, a sprinkle of toasted sesame seeds, or a few chili flakes.
Beverage pairings: A cup of strong tea (like masala chai) or a robust coffee complements the porridge’s richness.
Serve alongside proteins or breads: Try thin flatbreads, toasted sourdough, or a small salad for a fuller brunch spread—this dish pairs nicely with creative morning sides like these savory breakfast rolls I enjoy: savory breakfast rolls ideas.
For a heartier meal: Add roasted mushrooms or caramelized onions on the side.

Storage Instructions

Room temperature: Do not leave porridge at room temperature longer than 2 hours (food safety).
Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of water or broth, stirring to restore creaminess.
Freezer: Seal in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove with added liquid to regain texture.

Chef’s Advice

Use coarse semolina (suji) for the best texture—finer semolina can become mushier.
For a silkier finish, finish with a small knob of cold butter or a teaspoon of cream just before serving.
Watch the heat when toasting semolina—if it browns too quickly, remove the pot from heat briefly to avoid a burnt flavor.
If you prefer a looser porridge, increase liquid gradually until you reach the consistency you like; conversely, reduce liquid slightly for a firmer, scoopable porridge.

Delicious Variations

Spiced Tomato-Upma Style: Sauté mustard seeds, curry leaves, chopped tomato, and green chili before adding semolina; stir in cilantro at the finish for an Indian-inspired upma twist.
Mushroom & Thyme: Sauté mushrooms in olive oil until golden, fold into the porridge with a pinch of dried thyme and a splash of soy sauce, and top with a soft-boiled egg.
Vegan Herbed Semolina: Replace ghee with olive oil or coconut oil, use vegetable broth, and top with pan-fried tofu or smashed avocado for a plant-based protein boost.
Cheesy Comfort: Stir in grated Parmesan or a soft cheese like chèvre at the end for a richer, umami-forward bowl.

All Your Questions Answered

Q: Can I use milk instead of water or broth?
A: Yes—using milk (dairy or unsweetened plant milk) yields a creamier, richer porridge, but adjust salt accordingly and use a milder-flavored liquid if you want to keep the savory balance.

Q: My porridge turned lumpy. How do I fix it?
A: Whisk vigorously and add a little hot water or broth while stirring. If stubborn lumps remain, press them with the back of a spoon against the pot’s side, or blend briefly with an immersion blender.

Q: How can I make this gluten-free?
A: Semolina is wheat-based and not gluten-free. Try using fine cornmeal (polenta) or gluten-free millet flour cooked in a similar way for a grain-free alternative.

Q: Can I make this ahead for meal prep?
A: Yes—cook and cool quickly, then refrigerate in individual containers for up to 3–4 days. Reheat with a splash of liquid on the stove for best texture.

Q: Is this suitable for weight management?
A: This recipe offers balanced macronutrients (carbs, protein, fats). Controlling portion size and choosing less ghee or swapping for olive oil can reduce calories while keeping satiety. For individualized advice, consult a registered dietitian or trusted health resources (e.g., Mayo Clinic).

Conclusion

I hope this savory semolina porridge inspires a new staple in your breakfast or light-dinner rotation—warm, fast, and endlessly adaptable. If you want another savory semolina perspective with lovely herbaceous notes and different toppings, see this savory semolina porridge – Herbs & Flour guide. For a classic upma-style approach and additional ideas for spices and textures, take a look at this helpful upma recipe and tips: Upma (savory semolina porridge) · Cook Eat Laugh.

If you try the recipe, I’d love to hear how you customized it—share a photo or comment below and join the conversation with other readers. Enjoy!