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Grießschmarrn

Austrian Grießschmarrn - Baked Semolina Porridge

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Recipe for traditional Austrian Baked Semolina Porridge (Grieß-Schmarrn) with pear compote.
Vorbereitungszeit 10 Minuten
Arbeitszeit 50 Minuten
Gesamt 1 Stunde
Portionen 2 portions

Zutaten

Semolina Porridge

  • 2 cups milk ~ 500 ml
  • 1 cup semolina ~ 150 g, durum wheat semolina
  • 3 tablespoons butter ~ 40 g
  • pinch salt
  • 1 vanilla pod or 1 teaspoon vanilla extract
  • lemon peel from 1 lemon

Further

  • butter to grease the baking pan
  • powdered sugar or syrup
  • 1 handful almond flakes to sprinkle on top

Pear Compote

  • 2 pears hard ones
  • ½ cup water ~ 100 ml
  • 2 tablespoons lemon juice
  • 1 pinch ground cloves
  • 1 pinch ground cinnamon

Anleitung

Make Semolina Porridge

  • In a saucepan, bring the milk to a boil.
    Cut the vanilla pod lenghtwise and scrape out the pulp.
    Wash lemon and grate the zest with a fine grater.
    When the milk is boiling, stir in the semolina and all of the ingredients for the porridge. Let simmer on low heat, stirring constantly, until the porridge becomes firmer and harder to stir.

Bake Porridge

  • Preheat oven to 180 ° C.
  • Grease an oven-proof pan with butter.
  • Pour in the porridge and sprinkle with almonds.
    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 powdered sugar before serving.

Pear Compote

  • Separate the the pears from the core and cut them into small pieces, about 1 inch. Add to a pot and cook with water and spices on low-medium heat for about 5-10 minutes. The compote is ready when the pears are soft but do not "fall apart".

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Januar 20, 2018

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/baked-semolina-porridge-with-pear-compote/