Krem Grysikowy: A Creamy Semolina Delight

Krem Grysikowy, a traditional Polish dessert, is a rich, creamy treat made from semolina. Loved for its smooth texture and mild sweetness, this dessert is perfect for any occasion. Whether served as a standalone dish or paired with fruits and sauces, its simplicity and charm are sure to win hearts. Let’s dive into how to make this delightful dessert at home.

Ingredients:
500 ml (2 cups) milk
4 tablespoons semolina
3 tablespoons sugar (adjust to taste)
1 teaspoon vanilla extract
50 g (1.7 oz) unsalted butter
Optional toppings: fresh fruits, chocolate shavings, or cinnamon
Directions:
Heat the Milk: Pour the milk into a medium-sized saucepan and heat it over medium heat. Stir occasionally to prevent it from sticking to the bottom.
Add Semolina Gradually: As the milk warms up, slowly sprinkle in the semolina while stirring continuously. This prevents clumping and ensures a smooth texture.
Cook the Mixture: Reduce the heat to low and continue to stir until the mixture thickens. This usually takes 5-7 minutes.
Sweeten and Flavor: Add the sugar and vanilla extract to the thickened semolina mixture. Stir until the sugar dissolves completely.
Incorporate Butter: Remove the saucepan from the heat and stir in the butter. This adds a rich creaminess to the dessert.
Cool and Serve: Allow the krem grysikowy to cool slightly before serving. You can serve it warm or chilled, depending on your preference.
Serving and Storage Tips:
Serving: Serve in small bowls or ramekins, garnished with your favorite toppings like fresh berries, a drizzle of caramel sauce, or a dusting of cocoa powder.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving.
Variations:
Chocolate Twist: Add 2 tablespoons of cocoa powder during the cooking process for a chocolate-flavored version.
Citrus Zest: Mix in a teaspoon of orange or lemon zest to give the dessert a refreshing tang.
Layered Treat: Create a layered dessert by alternating krem grysikowy with fruit compote in a glass.