📝 About This Recipe
Mannagrynsgröt is a beloved Swedish classic that transforms humble semolina into a cloud-like, velvety breakfast masterpiece. Known for its incredibly smooth texture and delicate milky flavor, this porridge has been a staple in Nordic homes for generations, offering a warm embrace on chilly Scandinavian mornings. It is lighter than oatmeal yet deeply satisfying, serving as the perfect canvas for bright winter berries or a simple dusting of cinnamon sugar.
🥗 Ingredients
The Porridge Base
- 2 1/4 cups Whole Milk (Full fat provides the creamiest results)
- 4 tablespoons Fine Semolina (Mannagryn) (Ensure it is the fine variety, not coarse)
- 1/4 teaspoon Salt (Fine sea salt or table salt)
- 1 tablespoon Unsalted Butter (To be stirred in at the end for glossiness)
- 1 teaspoon Granulated Sugar (Optional, to balance the salt)
Classic Toppings
- 1 teaspoon Ground Cinnamon (For dusting)
- 2 teaspoons Granulated Sugar (To mix with the cinnamon)
- 1/2 cup Cold Milk (To pour around the edges of the bowl)
Modern Nordic Garnishes
- 2 tablespoons Lingonberry Jam (Or fresh raspberries)
- 1 tablespoon Sliced Almonds (Toasted for crunch)
- 1/4 cup Fresh Blueberries (For a pop of color)
👨🍳 Instructions
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1
Select a heavy-bottomed saucepan to prevent the milk from scorching on the bottom during the cooking process.
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2
Pour the 2 1/4 cups of whole milk into the saucepan and add the salt and 1 teaspoon of sugar.
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3
Place the saucepan over medium heat and bring the milk to a gentle simmer, watching closely so it doesn't boil over.
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4
Once the milk begins to steam and small bubbles appear around the edges, begin whisking the milk in a circular motion.
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5
Slowly rain the semolina (mannagryn) into the milk in a steady stream while whisking constantly to prevent any lumps from forming.
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6
Reduce the heat to low. It is crucial to keep the temperature low to allow the grains to swell without burning.
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7
Continue to cook the porridge for 4-5 minutes, whisking frequently. You will see the mixture thicken into a smooth, custard-like consistency.
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8
Test the texture; the grains should be soft and the porridge should be thick but still pourable.
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9
Remove the pan from the heat and stir in the tablespoon of butter, mixing until it is fully melted and the porridge looks glossy.
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10
Cover the pot with a lid and let it sit for 2 minutes; this 'resting' period allows the steam to finish softening the semolina perfectly.
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11
Give the porridge one final vigorous whisk to ensure it is as airy and light as possible.
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12
Ladle the warm porridge into two shallow bowls.
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13
Mix the extra sugar and cinnamon in a small pinch bowl and sprinkle generously over the center of each serving.
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14
Top with a dollop of lingonberry jam or fresh berries if desired.
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15
Pour a little extra cold milk around the inner edge of the bowl—the contrast between hot porridge and cold milk is the authentic Swedish way.
💡 Chef's Tips
Always use a whisk rather than a spoon to ensure a lump-free, aerated texture. If the porridge becomes too thick while resting, simply stir in a splash of warm milk to loosen it. For a richer flavor, you can replace half a cup of milk with heavy cream. Rinse your saucepan with cold water before adding the milk; this creates a moisture barrier that helps prevent the milk from sticking. To make it extra fluffy (Klappgröt style), you can whisk the finished porridge vigorously with an electric hand mixer for 2 minutes.
🍽️ Serving Suggestions
Serve alongside a crisp piece of Swedish knäckebröd (crispbread) with a slice of hard cheese. Pair with a hot cup of strong Swedish filter coffee or a glass of cold apple juice. Add a spoonful of applesauce (äppelmos) in the center for a nostalgic childhood flavor. For a holiday twist, add a pinch of ground cardamom or saffron to the milk while it heats. Serve in a pre-warmed bowl to keep the porridge at the perfect temperature until the last bite.