Fluffy Semolina Casserole
Delicate and airy like a cloud, this semolina casserole is perfect for children and adults alike. Serve it warm or chilled with fresh fruit, berries, sour cream or condensed milk.
Updated : 14 September, 2026
Easy
More than 1 hour.
Ingredients
500 milliliters
Milk
120 grams
Semolina
65 grams
Sugar
30 grams
Butter
1
Eggs
1 tablespoon
Cornstarch
1 teaspoon
Vanilla sugar
0.2 grams
Salt
1
Egg yolks
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can replace the cornstarch with half as much all-purpose flour or potato starch. Adjust the amount of sugar to taste or use a sweetener suitable for baking.
Step 2
Pour the milk into a saucepan, add the sugar, vanilla sugar and salt, and place over medium heat.
Step 3
Before the milk begins to boil, gradually add the semolina in a thin stream while stirring continuously. Adding it to already boiling milk may cause lumps. Reduce the heat and cook, stirring, until the porridge becomes thick, making sure it does not scorch on the bottom.
Step 4
Remove the cooked semolina porridge from the heat and leave it to cool until warm. Add the butter, egg and cornstarch.
Step 5
Beat the mixture with an electric mixer until light and fluffy. This will give the casserole a softer, airier texture.
Step 6
Grease a baking dish with butter and sprinkle it with breadcrumbs. Spoon in the semolina mixture and smooth the surface, then brush the top with egg yolk.
Step 7
Bake in an oven preheated to 350°F for approximately 30–40 minutes, until golden on top. The exact time will depend on the depth of the casserole, the size of the dish and your oven. Serve warm, or refrigerate for 5–6 hours and serve chilled.
Step 8
Cut the finished casserole into portions and serve, garnished with fresh fruit and mint.
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