Griesmeelpudding

Griesmeelpudding (Dutch Semolina Pudding)

A classic Dutch semolina pudding, lightly sweetened with sugar and perfumed with vanilla, served warm or chilled with a fruit compote. It is the kind of simple, comforting dessert that Dutch grandmothers have made for generations.

Prep

5 min

Cook

15 min

Total

20 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •1000 ml (4¼ cups) whole milk, full-fat for the creamiest result
• •100 g (¾ cup) semolina, fine wheat semolina (griesmeel), not coarse polenta
• •60 g (⅓ cup) granulated sugar
• •1 whole vanilla bean, or 2 tsp vanilla extract
• •1 pinch fine salt
• •15 g (1 tbsp) unsalted butter, for richness, optional but traditional
• •fresh berries or stewed cherries, to taste, classic accompaniment, or null

Steps

1. 1 Pour the milk into a heavy saucepan. Split the vanilla bean lengthwise, scrape the seeds into the milk with the tip of a knife, and drop in the pod as well (if using extract, add at the end with the butter). Add the pinch of salt and the sugar. Heat over medium, stirring gently, until the milk just begins to steam and small bubbles form around the edge — do not let it boil.
2. 2 Once the milk is hot, reduce the heat to low. Sprinkle the semolina in a thin, steady stream while whisking constantly with a balloon whisk. This prevents lumps from forming. Once all the semolina is incorporated, switch to a wooden spoon.
3. 3 Cook gently over low heat for 8–10 minutes, stirring almost constantly and scraping the bottom and corners of the pan. The mixture should thicken to a soft, porridge-like consistency that leaves a trail when you draw the spoon through it. The semolina must be fully cooked; taste a small spoonful — it should be tender with no gritty, floury center.
4. 4 Remove the pan from the heat. Fish out the vanilla pod and stir in the butter (and the vanilla extract now, if using that instead of a bean). Cover the surface directly with a round of parchment or plastic wrap to prevent a skin from forming.
5. 5 Pour into a wet pudding bowl or individual ramekins and let cool to room temperature, then chill for at least 2 hours. To unmold, run a knife around the edge and invert onto a plate.
6. 6 Serve cold with a spoonful of fresh berries or classic Dutch kersencompote (stewed cherries) and a little cold milk or a drizzle of cream poured alongside, the traditional way.