Krupicová kaše (Czech Cream of Wheat)

A creamy Czech semolina porridge made from Cream of Wheat and milk, dusted with cocoa and sugar and finished with melted butter.

Course Dessert

Cuisine Czech

Keyword cream of wheat, krupicová kaše

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 442kcal

Pour 2 cups milk into a saucepan and warm it over medium-high heat until warm, not hot.
Take the pan off the heat and whisk in 4 heaped Tablespoons Cream of Wheat until smooth, with no lumps. Return to the heat.
Cook over medium heat, stirring constantly, until it begins to bubble. Lower the heat and whisk about 1 minute more, until thick. It firms up as it cools.
Spread the hot porridge onto a dinner plate. Mix ⅓ cup granulated sugar and 1 Tablespoons cocoa powder, sprinkle over generously, then drizzle with the melted butter. Serve right away.

Ratio: about 2 heaped Tablespoons Cream of Wheat per 1 cup milk.
No lumps: take the milk off the heat before whisking in the Cream of Wheat, or soak it in the milk for 15 minutes first.
Too thick? It keeps thickening as it cools, so use a little less next time. Too thin? Let it rest a moment and it firms up.
Cream of Wheat is the US match for Czech krupička (fine semolina); in the UK and Australia use semolina; Czech Dětská krupička also works.
Toppings to taste: classic cocoa and sugar, cinnamon and sugar, or grated chocolate. Granulated sugar gives crunch; powdered is smoother.
Storage: best fresh; do not freeze. Chill leftovers firm, then slice and fry in butter.