15-Minute Czech Semolina Porridge
Krupicova Kase is a traditional Czech breakfast porridge made from cream of wheat cereal simmered in milk until creamy and thick. This comforting dish balances mild sweetness with warm spice, featuring a rich cocoa-cinnamon topping and generous butter finish. The semolina creates a smooth, custard-like texture that's both simple and satisfying. Perfect for cold mornings, this porridge suits anyone craving nostalgia and warmth. Serve it hot for breakfast or as a light dessert. What sets this version apart is the dual sweetening and spicing approach: sugar in the base and cocoa-cinnamon topping work together to create depth without heaviness, while the whisk-in method prevents lumps and ensures silky consistency.
Ingredients
- ⅓ cup cream of wheat cerealfine polenta or farina1:1graindairy-free
Czech semolina traditional
- 2 cups milk
- 1 tablespoon butter
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon cocoa powder, for topping
- 1 tablespoon sugar, for topping
- 1 teaspoon cinnamon, for topping
- 4 tablespoons butter, for topping
Instructions
- 1
Heat milk in a saucepan.
- 2
Add butter, salt, and sugar to the hot milk.
- 3
Whisk together until combined.
- 4
Heat until boiling.
- 5
Remove from heat and gradually whisk in semolina cereal.
- 6
Return to heat and continue whisking constantly.
- 7
Cook until thickened and foaming appears; watch carefully as it burns easily.
- 8
Pour into four bowls.
- 9
Top each serving with cocoa powder, butter, and sugar.
Tips
Whisk constantly during cooking to prevent lumps and ensure even hydration of the semolina. This vigilance creates the signature smooth, custard-like texture that defines good krupicova kase.
Watch the pot closely in final minutes—the porridge thickens rapidly and scorches easily once foaming begins. Remove from heat as soon foam appears and texture reaches desired consistency.
Good to Know
Refrigerate leftover porridge in an airtight container for up to three days. Reheat gently on stovetop with splash of milk, whisking until smooth.
Prepare base porridge through cooking step, cool completely, then refrigerate overnight. Reheat and top fresh in morning.
Serve hot in bowls immediately after topping. Pairs well with fresh berries, additional cinnamon, or a drizzle of honey.
Common Mistakes
Skip whisking while adding semolina to avoid lumps that will resist smoothing during cooking
Stop whisking before reaching boiling point to prevent scorching and ensure even cooking
Substitutions
Dairy-Free Swaps
Czech semolina traditional
General Alternatives
FAQ
Can I make this dairy-free?
Yes. Replace milk with coconut milk or oat milk for similar richness. Use coconut oil or neutral oil instead of butter. The texture will be slightly thinner; add extra tablespoon of semolina if needed for body.
What if my porridge gets lumpy?
Strain through fine-mesh sieve into clean pot and reheat gently with additional milk, whisking constantly. Prevent lumps by ensuring milk is hot before adding cereal and whisking gradually while incorporating semolina.
How long does krupicova kase keep?
Refrigerate in airtight container up to three days. Reheat on stovetop with splash of milk until creamy, whisking gently. Freezing not recommended as texture becomes grainy upon thawing.