Pumpkin Porridge with Millet and a Delicious Crust
Main Dishes | European cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
6
🍽️ Servings
6
Description
The amount of semolina and sugar in the recipe is approximate, as it depends on the area that needs to be covered with semolina and sugar to form a crust. Since this porridge has a very tasty crust, in our family, it is made in a wide deep skillet to maximize the crust. If the porridge turns out too runny, let it sit a bit before grilling, even without heat (to allow it to swell more), and then add more sugar on top and place it under the grill/in a preheated oven. It sounds complicated, but in reality, it turns out easy, quick, and delicious. The porridge is very tasty both hot and cold. It is best to serve hot porridge with milk (just pour it into the bowl with porridge and take each piece with milk using a spoon, see the second photo in the recipe). Enjoy your meal!
Ingredients
- Pumpkin - 17.6 oz
- Millet - 2.5 oz
- Water - 1 cup
- Salt - 1 teaspoon
- Semolina - 4 tablespoons
- Sugar - 8 tablespoons
Step by Step guide
Step 1
Prepare the pumpkin. For this, remove the seeds and skin, and cut it into medium cubes.
Step 2
Place the pumpkin in a pot/deep skillet/casserole, cover with a lid, and boil until soft in a small amount of water over low heat (about 10–15 minutes). You need a little water, just enough to cover the pumpkin halfway or a little less (the pumpkin should steam).
Step 3
Mash the cooked pumpkin by hand into a puree (you can use a blender, but it won't taste as good).
Step 4
Add millet, salt, and 1–2 tablespoons of sugar to the pumpkin, and mix.
Step 5
The porridge should be neither thick nor runny. If necessary, add milk/the remaining water from the pumpkin/boiling water to the porridge. Optionally, add a little butter to the porridge.
Step 6
Level the porridge and sprinkle it with a thin but dense layer of semolina, covering the entire surface (this is needed so that the sugar we will sprinkle on top does not dissolve in the porridge but forms a sugar crust).
Step 7
Sprinkle sugar on top in the same way as with the semolina.
Step 8
Place the porridge in an oven preheated to 356°F for 30–40 minutes.
Step 9
After the specified time, sprinkle the porridge with sugar again and, if there is a grill, place the dish as close as possible to the grill and turn on the grill mode (at maximum) for 5–7 minutes. If there is no grill, then simply increase the oven temperature to maximum and bake the porridge until a golden and crispy crust forms (I can't specify the time here—it all depends on the oven, but approximately it will be another 15 minutes).
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