Known as Grießbrei in Austrian cuisine, fine semolina is simmered in milk and finished with grated apple to make a soft porridge for babies. The recipe has no added sugar, taking its sweetness from the apple alone.
Bring the milk to a simmer over low heat in a saucepan, stirring constantly so it does not boil over.
Sprinkle the semolina slowly into the simmering milk, whisking so it does not clump, and cook over low heat for 8 minutes, stirring; the mixture should thicken to a porridge consistency.
Remove from the heat and stir in the butter, then let it stand covered for 10 minutes; the semolina absorbs the liquid and softens further during this rest.
Fold the grated apple into the porridge, and once it has cooled, serve it to your baby by spoon.
Add the semolina to the boiling milk gradually while stirring constantly, or it will clump. Allergens: contains gluten and dairy.
For babies over 12 months, you can add a pinch of cinnamon on top. Pear purée gives the same texture if you swap out the apple.
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