A classic German breakfast, Grießbrei is a porridge type of cooked grain that is made with either Semolina or Cream of Wheat.
Isn’t Grießbrei made with Semolina?
Traditionally in Germany, Grießbrei is made with white semolina. However, my Oma and Mama always made it with Cream of Wheat and I also think it is easier to find at the grocery store.
Can this be made savory?
Yes! I personally love sweet breakfast but you can top this with anything from bacon and egg to mushrooms and sausage – traditionally, it is made sweet though.
Can Grießbrei be made in advance?
Yes, Grießbrei can be made in advance and then reheated every morning. However, it cooks in less than 10 minutes so I prefer to make it fresh every morning.
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Tips for making Grießbrei
- Whisk constantly. Cream of wheat tends to clump the way that grits do, so I recommend stirring while pouring the grain in and then continue to stir while it cooks.
- Don’t leave it unattended while cooking. It has a tendency to boil over so stay close while it cooks.
- If you prefer it a little sweeter, add in 2 tablespoons of sugar and a splash of vanilla while cooking it.
- Cream of Wheat: Cream of wheat is different from oatmeal so make sure to buy cream of wheat – don’t buy the instant version though.
- Milk: Any milk will work here, dairy/non-dairy, fat free/full fat.
- Cinnamon Sugar: Instead of brown sugar, cinnamon sugar is more common as a topping. To make, mix together 2 tsp cinnamon with 100 g of granulated sugar.
- Chopped Nuts: I prefer pecans, but any nuts will work!
- Fruit: Anything from fresh berries to a fruit compote, will be delicious. Traditionally it is often served with Rote Grütze – a cooked fruit compote. Here is a recipe for it: Rote Grütze.
- Heavy Cream: I like a splash of cream on top to finish it off, but it is completely optional.
How to make Grießbrei
- Bring your milk of choice to a boil.
- Whisk to keep the milk from burning. Continue whisking and pour in the cream of wheat.
- Reduce the heat to medium and continue whisking for about 5 minutes until it has reached your desired thickness.
- Serve into four bowls and top with desired toppings.
- Sauce Pot
- 1 liter milk
- 135 grams cream of wheat
- 50 grams granulated sugar
- 1 tsp cinnamon
- 50 grams pecans chopped
- 2 tbsp heavy cream
- 123 grams raspberries
- Bring the milk to a boil in a medium sauce pot.
- Stir regularly to prevent it from burning.
- Continue whisking and pour in the cream of wheat.
- Reduce the heat to medium and continue cooking and whisking until it has reached your desired thickness. About 5-7 minutes.
- Serve into 4 bowls and top with desired toppings.