||It has been suggested that Semolina pudding be merged into this article. (Discuss) Proposed since August 2015.|
|Alternative names||Krupičná kaše, Krupicová kaša, Griș cu lapte|
|Region or state||Europe|
|Main ingredients||Semolina, milk, sugar|
|Cookbook: Semolina porridge Media: Semolina porridge|
Semolina porridge has been eaten in Europe since Roman times. Apicius describes an almond and semolina pudding, made from farina. Semolina porridge is very similar to the native American grits.
Czech Republic and Slovakia
In Czech Republic it's called krupičná kaše or krupicová kaše and in Slovakia krupicová kaša. It's served warm, sprinkled with cocoa and sugar, and poured with melted butter. Sometimes other variations and flavours may be used, such as cinnamon, honey, grated chocolate, tuzemák etc.
In Romania it's called Griș cu lapte. It's a dessert made with semolina boiled in sweetened milk. Jam, candied fruit, cinnamon and raisins may be added. Once cooked, the preparation is poured into a cake pan. It is served warm or cold. The word gris may come from German language Grieß (in Swiss German: Griess) similar to the English grit.
Notes and references
- The Project Gutenberg eBook of Apicius: Cookery and Dining in Imperial Rome, by Joseph Dommers Vehling
- Griș on DEXonline
- Gris cu lapte recipe
- the OED gives the following earliest references: Epinal Gloss. 823 Pullis, grytt. c1000 ÆLFRIC Gloss. in Wr.-Wülcker 141/20 Apludes uel cantabra, hwæte gryttan. c1000 Sax. Leechd. II. 220 oððe grytta. a1100 Ags. Voc. in Wr.-Wülcker 330/33 Furfures, gretta. 11.. Voc. ibid. 505/13 Polline, gryttes. a1225 Ancr. R. 186 þis is Godes heste, þet him is muchele leouere þen þet tu ete gruttene bread, oð er werie herde here