📝 About This Recipe
Inspired by the comforting 'Upma' of South India and the enriched semolina porridges of Central Europe, this dish is a masterclass in texture and warmth. We toast fine semolina to a nutty golden brown before whisking it into a savory, herb-infused broth enriched with heavy cream and sharp cheddar. The pièce de résistance is a perfectly poached egg nestled in the center, which releases a rich yolk that mingles with a spicy, aromatic Aleppo pepper butter.
🥗 Ingredients
The Porridge Base
- 1 cup Fine Semolina (not coarse)
- 2 tablespoons Unsalted Butter (for toasting)
- 3 cups Chicken or Vegetable Stock (low sodium)
- 1 cup Whole Milk (at room temperature)
- 1/4 cup Heavy Cream (for extra silkiness)
- 1/2 cup Sharp White Cheddar (finely grated)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Eggs & Aromatics
- 4 pieces Large Eggs (very fresh)
- 1 tablespoon White Vinegar (for poaching)
- 1 piece Shallot (minced)
- 2 cloves Garlic (grated)
Chili Butter & Garnish
- 3 tablespoons Unsalted Butter
- 1 teaspoon Aleppo Pepper or Smoked Paprika
- 2 tablespoons Fresh Chives (finely chopped)
- 2 tablespoons Toasted Pine Nuts (for crunch)
👨🍳 Instructions
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1
Place a large, heavy-bottomed saucepan over medium heat. Add 2 tablespoons of butter and let it melt until foaming.
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2
Add the minced shallots to the butter and sauté for 2-3 minutes until translucent. Stir in the grated garlic and cook for another 30 seconds until fragrant.
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3
Pour in the fine semolina. Stir constantly for 4-5 minutes, toasting the grains until they smell nutty and turn a pale golden hue. Do not let them burn.
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4
Slowly whisk in the chicken stock and milk. It is crucial to pour in a thin stream while whisking vigorously to prevent any lumps from forming.
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5
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 10-12 minutes, stirring occasionally to ensure the bottom doesn't scorch.
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6
While the porridge simmers, prepare the chili butter. Melt 3 tablespoons of butter in a small skillet over medium-low heat. Once bubbling, stir in the Aleppo pepper. Remove from heat immediately and set aside.
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7
Bring a separate wide pot of water to a gentle simmer with a splash of white vinegar. Crack each egg into a small ramekin.
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8
Create a gentle whirlpool in the simmering water and slide the eggs in one by one. Poach for 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
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9
Return to the porridge. Stir in the heavy cream and the grated white cheddar. Whisk until the cheese is fully melted and the texture is velvety.
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10
Season the porridge with kosher salt and freshly cracked black pepper. If it feels too thick, add a splash more warm milk.
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11
Ladle the warm porridge into four shallow bowls. Create a small well in the center of each.
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12
Carefully place a poached egg into each well. Drizzle the warm chili butter generously over the egg and the porridge.
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13
Garnish with chopped chives and toasted pine nuts for a final touch of color and texture. Serve immediately.
💡 Chef's Tips
Always toast your semolina; it transforms the flavor from 'bland cereal' to 'gourmet meal'. If the porridge thickens too much as it cools, whisk in a little warm broth or cream to loosen it. For the smoothest texture, use a wire whisk rather than a spoon when adding liquids. Use the freshest eggs possible for poaching; the whites stay tighter and create a cleaner look. Don't skip the vinegar in the poaching water—it helps the egg whites coagulate instantly.
🍽️ Serving Suggestions
Pair with a side of sautéed garlicky kale or spinach for a hit of bitterness. Serve with thick slices of toasted sourdough to mop up the extra chili butter and yolk. A crisp glass of dry Riesling or a sparkling cider cuts through the richness beautifully. For a brunch setting, serve alongside a bright citrus salad with mint. Add a dollop of Greek yogurt on the side for an extra tangy contrast.