Griz sa mlekom (Semolina porridge with milk)

Sastojci (za 2 porcije): 500 ml mleka ili biljnog mleka, 4–5 kašika griza (oko 50 g), 2 kašike šećera (po želji), prstohvat soli, 1 kašičica neslanog putera ili vegan čvrstog putera (opciono) ½ kašičice vanila ekstrakta ili 10 g vanilin šećera ili ⅛ do ¼ kašičice mlevenog cimeta (ili vanila ili cimet).

Priprema:

1. U šerpi zagrejte mleko do tačke ključanja (ne dozvolite da prekipi).

2. Dodajte prstohvat soli i šećer, promešajte.

3. Postepeno dodajte griz, stalno mešajući da se ne stvore grudvice.

4. Kuvajte 3–5 minuta na tihoj vatri (2) dok ne postigne srednju gustinu, stalno mešajući.

5. Skinite sa vatre, dodajte puter i vanilu ako želite, i dobro promešajte.

6. Poslužite toplo, po želji sa voćem, džemom ili medom ili javorovim sirupom ili agava sirupom.

Podešavanje gustine

1. Redji griz:

Koristite 600–650 ml mleka za istu količinu griza.

Kuvajte kraće, 2–3 minuta, stalno mešajući.

Rezultat: tečnija, kremasta kaša koja se lako razliva po tanjiru.

2. Gušći griz:

Koristite 400 ml mleka za istu količinu griza.

Kuvajte duže, 5–7 minuta, stalno mešajući.

Rezultat: čvršća kaša, koja se može seći kašikom i malo drži oblik.

Jednostavne formule za pravljenje griza sa mlekom bilo koje količine i gustine:

{Mleko (ml)} = {Griz (g)} x  K

Gde je K faktor zavisno od željene gustine:

Redji griz: K = 12

Srednje gustine: K = 10

Gušći griz: K = 8

Primeri:

Ako imaš 50 g griza:

- Redji: 50 × 12 = 600 ml mleka

- Srednji: 50 × 10 = 500 ml mleka

- Gušći: 50 × 8 = 400 ml mleka

Ako želiš 100 g griza:

- Redji: 100 × 12 = 1200 ml mleka

- Srednji: 100 × 10 = 1000 ml mleka

- Gušći: 100 × 8 = 800 ml mleka

Ingredients (for 2 servings): 500 ml of milk or nut milk, 4–5 tablespoons of semolina (about 50 g), 2 tablespoons of sugar (optional), pinch of salt, 1 teaspoon of unsalted butter or vegan hard butter (optional), ½ teaspoon of vanilla extract or 10 g of vanilla sugar or ⅛ to ¼ teaspoon of ground cinnamon (or vanilla or cinnamon).

Preparation:

1. Heat the milk in a saucepan to the boiling point (do not let it boil over).

2. Add a pinch of salt and sugar, mix.

3. Gradually add the semolina, stirring constantly so that no lumps form.

4. Cook for 3–5 minutes on low heat (2) until it reaches a medium consistency, stirring constantly.

5. Remove from heat, add butter and vanilla if you like, and mix well.

6. Serve warm, with fruit, jam or honey or maple syrup or agave syrup, if desired.

Density adjustment

1. Thinner semolina:

Use 600-650 ml of milk for the same amount of semolina.

Cook for less, 2–3 minutes, stirring constantly.

The result: a more liquid, creamy porridge that easily spreads on the plate.

2. Thicker semolina:

Use 400 ml of milk for the same amount of semolina.

Cook longer, 5–7 minutes, stirring constantly.

The result: a firmer porridge that can be cut with a spoon and holds its shape a little.

Simple formula for making semolina with milk of any quantity and density:

{Milk (ml)} = {Semolina (g)} x K

Where K is the factor depending on the desired density:

Thinner semolina: K = 12

Medium densities: K = 10

Thicker semolina: K = 8

Examples:

If you have 50 g of semolina:

- Thinner: 50 × 12 = 600 ml of milk

- Medium: 50 × 10 = 500 ml of milk

- Thicker: 50 × 8 = 400 ml of milk

If you want 100 g of semolina:

- Thinner: 100 × 12 = 1200 ml of milk

- Medium: 100 × 10 = 1000 ml of milk

- Thicker: 100 × 8 = 800 ml of milk