Semolina porridge with banana sauté and mascarpone cream

2 servings

20 minutes

Semolina porridge with sautéed bananas and mascarpone cream is a delicate and refined dish of European cuisine that combines the classic texture of porridge with rich caramel notes of bananas. Traditionally, semolina porridge is associated with childhood memories and cozy breakfasts, but this recipe gives it an exquisite character. Bananas sautéed in a fragrant sauce of brown sugar, cinnamon, and nutmeg acquire a deep caramel flavor that complements the softness of the porridge. The mascarpone cream adds a velvety texture and light sweetness to the dish. Serving it with maple syrup and orange zest reveals new flavor nuances. It’s the perfect breakfast or dessert for those who appreciate the harmony of simplicity and culinary mastery.

Energy value per serving

• Calories: 923.9
• Proteins: 20.6g
• Fats: 32g
• Carbohydrates: 143.8g

Ingredients

• Milk: 600 ml
• Semolina: 160 g
• Salt: pinch
• Sugar: 2 tbsp
• Bananas: 1 pc
• Ground cinnamon: pinch
• Ground nutmeg: pinch
• Brown sugar: 30 g
• Butter: 1 tbsp
• Orange zest: 0.5 tsp
• Maple syrup: 1 tbsp
• Mascarpone cheese: 50 g
• Powdered sugar: 1 tbsp

Cooking steps

1. Blend mascarpone with powdered sugar using a hand blender until thick cream consistency. Set aside.

   Required ingredients:

   • Mascarpone cheese: 50 g
   • Powdered sugar: 1 tablespoon

2. Peel the banana and cut it lengthwise into two halves.

   Required ingredients:

   • Bananas: 1 piece

3. Heat a non-stick pan over high heat, then reduce to low and add brown sugar, ground cinnamon, and nutmeg, cooking while stirring until the sugar melts. Stir in butter, zest, and maple syrup. Place banana halves on top of the sauce and fry for 1 minute on each side. Remove from heat, cover, and let sit.

   Required ingredients:

   • Brown sugar: 30 g
   • Ground cinnamon:  pinch
   • Ground nutmeg:  pinch
   • Butter: 1 tablespoon
   • Orange zest: 0.5 teaspoon
   • Maple syrup: 1 tablespoon
   • Bananas: 1 piece

4. Pour milk into a saucepan and bring to a boil over medium heat. Add a pinch of salt, a pinch of cinnamon, and 2 tablespoons of sugar. Gradually add semolina while stirring and cook for 5-6 minutes until thickened. Remove from heat, serve the porridge on plates. Garnish each serving with banana sauté, 1 teaspoon of mascarpone cream, sprinkle generously with ground cinnamon and serve hot.

   Required ingredients:

   • Milk: 600 ml
   • Salt:  pinch
   • Ground cinnamon:  pinch
   • Sugar: 2 tablespoons
   • Semolina: 160 g
   • Bananas: 1 piece
   • Mascarpone cheese: 50 g
   • Ground cinnamon:  pinch