Recipe for traditional Austrian Baked Semolina Porridge (Grieß-Schmarrn) with pear compote.

January is traditionally a dorky month. At least from my point of view. The holidays have left us exhausted. The weather is horrible. The christmas bonus is long gone. Our New Year resolutions already broken. The flu epidemic has arrived.

Austrian Baked Semolina Porridge can help to deal with all of this pretty good.

As a side dish, I serve it with a pear compote, warm socks and an evening in front of the TV. Add a hot cup of tea and I'm happy again...

My recipe here is made from a rather liquid semolina porridge, which is baked in the oven. After some time in the oven, the porridge gets crispy outside and remains wonderfully soft inside.

Preparation

First a semolina porridge is made: milk and semolina are cooked in a pot on the stove top.

Then the porridge comes in a buttered pan and is baked in the preheated oven until it is brown and a bit crunchy. When it comes out of the oven, the Baked Semolina is "pulled apart" with a fork (as with Kaiserschmarrn). Then it is baked again for a shorter time.

Preparation of pear compote

For the compote, the pears are quartered and cooked with spices until they are soft.

Variations and alternative ingredients

• Raisins
  Traditionally, raisins are added in Baked Semolina. You can also experiment with other dried fruits.
• Alternatives to the pear compote
  Traditional Austrian side dishes instead of the pear compote are stewed elderberries, applesauce or stewed plums.
• Syrup instead of sugar
  You can sweeten the Baked Semolina to taste. Instead of sugar, I've also tried rice syrup and agave syrup, which tasted pretty good. I can also imagine maple syrup pretty well...
• Nuts & Co.
  Before baking, I sprinkled the semolina porridge with almonds, which is not traditionally Austrian. Alternatively, you can add any kind of nuts or, for example, pumpkin seeds, sunflower seeds,...
• Spelt instead of wheat
  Because I'm a big fan of spelt, I've also tried spelt semolina lately. - We liked it a lot!

Austrian Grießschmarrn - Baked Semolina Porridge

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Recipe for traditional Austrian Baked Semolina Porridge (Grieß-Schmarrn) with pear compote.

Vorbereitungszeit 10 Minuten Min.

Zubereitungszeit 50 Minuten Min.

Gesamtzeit 1 Stunde Std.

Portionen 2 portions

Autor Angelika Kreitner-Beretits

Zutaten

Baked Semolina Porridge

• 2 cups milk ~ 500 ml
• 1 cup semolina ~ 150 g
• 3 tablespoons Butter ~ 40 g
• pinch salt
• 1 vanilla pod or 1 teaspoon vanilla extract
• lemon peel from 1 lemon
• more Butter to grease the baking pan
• powdered sugar or syrup
• almonds to taste

Pear Compote

• 2 pears hard ones
• 7 tablespoons water ~ 100 ml
• 2 tablespoons lemon juice
• 1 pinch ground cloves
• 1 pinch ground cinnamon
• sugar eventually, to taste

Instruction

Baked Semolina Porridge

• Bring the milk to a boil in a saucepan. Stir in the semolina and pinch of salt. Add the butter and simmer on low heat, stirring constantly, until the porridge becomes firmer and harder to stir.
• Preheat oven to 180 ° C.
• Pour semolina into a buttered ovenproof pan. Cut the vanilla pod lenghtwise and scrape out the pulp. Stir in lemon peel and vanilla. Sprinkle with almonds and bake for about 30 minutes until the surface is brownish and crispy. Then stir with a fork and bake again for about 10 more minutes.
• Sprinkle with icing sugar before serving.

Pear Compote

• Cut pears into quarters (with or without peels) and separate from the core. Simmer with water and the remaining ingredients for about 5-10 minutes, until the pears are soft but do not "fall apart".

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