|Alternative names||krupičná kaše, krupicová kaša, griș cu lapte, tejbegríz, Grießbrei|
|Region or state||Europe|
|Main ingredients||Semolina, milk, sugar|
Semolina pudding or semolina porridge is a porridge-type pudding made from semolina, which is cooked with milk, or a mixture of milk and water. It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup. A similar consistency to rice pudding can also be made by using more semolina and by baking, rather than boiling.
Semolina pudding is also for sale as an instant (powdered) or finished convenience food. Cream, vanilla, fruit, spices or artificial flavouring is often added. Some of these products must be prepared with milk or water. If only water is necessary, then powdered milk is an ingredient of the convenience food.
Czech Republic and Slovakia
The Czechs call it krupičná kaše or krupicová kaše and the Slovaks krupicová kaša. It is served warm, sprinkled with cocoa and sugar, and doused with melted butter. Sometimes other variations and flavours may be used, such as cinnamon, honey, grated chocolate, tuzemák, etc.
In Romania it is called griș cu lapte. 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 griș may come from German Grieß similar to the English grit.
Hungarians call this dish tejbegríz or tejbedara, meaning "semolina into the milk". Usually cooked with generous amount of sugar, some butter and a pinch of salt, it is served warm either plain or sprinkled with cocoa powder, cinnamon sugar, sometimes with fresh or canned fruits, jam, vanilla, choco bits; modern additions include ice cream, spraycream, brown sugar, maple syrup, candied fruit, granola, pumpkin seeds etc. A similar but much thicker, pudding-like product, precooked and packaged as a store-bought convenience food is marketed under the name grízpuding (mirror translation for semolina pudding).
- "Spiced semolina pudding with ginger biscuits". Retrieved December 30, 2012.
- The Project Gutenberg eBook of Apicius: Cookery and Dining in Imperial Rome, by Joseph Dommers Vehling
- Steering Group on Chemical Aspects of Food Surveillance: Annual Report 1995 - B. H. B. Dickinson
- Griș on DEXonline
- Griș 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