Kuvani Griz – Serbian Cream of Wheat Porridge

Kuvani Griz, or Serbian Cream of Wheat Porridge, is a simple, comforting dish made with griz, a finely milled wheat product similar to farina. It’s cooked with milk until smooth and creamy, lightly sweetened, and often topped with jam, honey, or cocoa powder. This nostalgic dish is a Serbian childhood favorite, perfect for a warm breakfast or a light dessert.

Kuvani Griz holds a special place in Serbian cuisine as a beloved childhood dish that generations have grown up enjoying. Thanks to its mild flavor and smooth texture, it’s often one of the first solid foods introduced to children. Traditionally made with just a few simple pantry staples, griz, milk, sugar, and sometimes butter, it embodies warmth and comfort.

Beyond Serbia, similar porridges are found in various cultures, from the Italian semolina pudding to Middle Eastern harissa. However, what makes Serbian kuvani griz unique is its versatility, served thick and pudding-like or thinner as a porridge, topped with everything from fruit preserves to grated chocolate. Some families even prepare a slightly firmer version and chill it, creating a sliceable dessert. Whether made as a quick breakfast, a light dessert, or a nostalgic treat, this dish truly embodies the taste of home.

Looking for more delicious Serbian breakfast ideas? Try kačamak, a comforting and hearty dish perfect for starting the day. If you have a sweet tooth, Serbian crepes (palačinke) are a must-try. Thin, delicate pancakes filled with jam, Nutella, or ground walnuts. Sutlijaš, a creamy and lightly sweetened Balkan rice pudding, also makes a delicious breakfast or mid-morning treat. For savory options, gibanica and phyllo potato pie offer layers of golden, crispy goodness. And of course, prženice (Balkan savory French toast) is a quick, crispy, and flavorful breakfast that pairs beautifully with feta, ajvar, or sour cream. If you’re looking for even more variety, a cast iron quiche, ham and cheese puff pastry turnovers, or puff pastry garlic flatbread make for flavorful and satisfying breakfast choices!

Why You’ll Love This Recipe

• Authentic Serbian Comfort Food: Kuvani Griz is a staple in Serbian households, often enjoyed as a cozy breakfast or light dessert. Many people grew up eating it, making it a nostalgic comfort food that reminds them of childhood and home-cooked meals. Its warm, creamy texture makes it especially inviting on cold days. The same warmth and simplicity can be found in a dish like rustic Serbian Potato Pasta (Nasuvo sa Krompirom), both rooted in tradition and made to nourish and comfort.
• Quick & Easy to Make: This porridge can be prepared in just 5–10 minutes, making it perfect for busy mornings or whenever you need a quick and satisfying snack. It provides a rich, comforting experience with minimal ingredients and effort with very little prep time.
• Creamy, Smooth, and Versatile: Unlike coarser porridges, Griz has an ultra-smooth texture that can be adjusted to your preference, thin and runny or thick and pudding-like. Whether topped with jam, honey, grated chocolate, or cinnamon, it serves as a blank canvas for a variety of flavors.
• Mild Yet Flavorful: The subtle wheat flavor pairs perfectly with various sweeteners and toppings. Some prefer it lightly sweetened with vanilla and sugar, while others enjoy it with tangy jam or rich cocoa powder. This makes it a universally appealing dish for people of all ages.
• Kid-Friendly & Easy to Digest: Due to its gentle texture and mild flavor, Kuvani Griz is frequently one of the first solid foods introduced to babies in Serbia. It’s also an excellent choice for anyone recovering from illness or needing a soothing, easy-to-digest meal.

Griz vs Cream of Wheat: What’s the Difference?

Griz and cream of wheat are both wheat-based products used to make smooth, creamy porridge; however, they differ in color, texture, and their behavior as they cool. Griz, commonly used in Serbia and the Balkans, is very white and finely milled, whereas cream of wheat is slightly off-white and has small brown specks from the wheat bran.

In terms of texture, griz is slightly coarser and maintains a creamy, structured consistency even after sitting, while cream of wheat is finer and smoother when freshly made but becomes rougher and gummier as it cools. This means that griz stays soft and creamy over time, whereas cream of wheat thickens more and develops a stickier texture.

Both have a mild, slightly nutty wheat flavor, but Griz tends to have a deeper, grainier taste, while the cream of wheat is more neutral. Because of these differences, they can often be substituted for each other in porridge recipes, but adjustments in cooking time and liquid ratios may be needed to achieve the best consistency.

Ingredients

• Griz: Griz is the key ingredient in this porridge’s signature smooth and creamy texture while maintaining a light structure. Unlike coarser wheat products, griz creates a perfectly balanced consistency that remains creamy even as it cools. It is commonly found in European and international grocery stores, especially those specializing in Balkan, German, or Eastern European products. If unavailable, fine semolina or cream of wheat can be used as substitutes, though the texture may vary slightly.
• Vanilla Sugar: Vanilla sugar adds a subtle sweetness and enhances the overall flavor of the porridge, blending smoothly into the mixture without changing the texture. Unlike liquid vanilla extract, it dissolves completely, ensuring a well-balanced flavor throughout. If vanilla sugar is unavailable, you can use a combination of granulated sugar and a small amount of vanilla extract. However, vanilla sugar offers a more uniform distribution of flavor, making it the preferred option. It can often be found in European grocery stores or easily ordered online from retailers like Amazon.

See recipe card for quantities.

Substitutions and Variations

• Dairy-Free Version: For those avoiding dairy, almond, oat, or rice milk serves as a great substitute for regular milk. Oat milk adds a natural sweetness, while almond milk keeps the dish light. Coconut milk imparts a richer, slightly tropical flavor. Remember that plant-based milk may slightly change the texture, so stirring well is essential.
• Sweetener Swaps: Instead of regular sugar, consider using honey, maple syrup, agave nectar, or mashed bananas to naturally sweeten the dish. Brown sugar or coconut sugar can also add a deeper, caramel-like flavor. If you prefer a completely sugar-free version, you can omit the sweetener and let the toppings provide the necessary sweetness.
• Thicker, Pudding-Like Texture: To create a denser, sliceable consistency, cook the griz with less milk and allow it to set in a bowl or mold. Once cooled, it can be sliced and topped with jam, cocoa powder, or even fresh fruit. This version is sometimes enjoyed as a simple Serbian dessert rather than a breakfast porridge.
• Chocolate Version: For chocolate lovers, add cocoa powder or melted chocolate to the porridge while cooking. This transforms it into a decadent, silky chocolate pudding, which can be further enhanced with chocolate shavings or Nutella. A pinch of cinnamon can also beautifully enhance the chocolate flavor.
• Savory Version: If you prefer a non-sweet variation, omit the sugar and cook it with a pinch of salt and a small pat of butter. This version is often enjoyed with cheese or drizzled with olive oil. Some people even top it with crumbled feta or a soft-boiled egg for a unique, protein-rich meal.
• Adjust Sweetness: Four tablespoons of sugar are sufficient if you plan to add sweet toppings like jam, honey, or chocolate. However, if you prefer your grits sweet enough to enjoy plain, you might want to add more sugar to your taste. I suggest taste-testing while cooking and adjusting according to your preference.
• Testing with Cream of Wheat: If grits are unavailable, Cream of Wheat can be tested as a substitute. The texture may vary slightly, but it should still create a creamy, comforting porridge. When using Cream of Wheat, adjust the cooking time and liquid ratio as necessary to achieve the same smooth consistency as traditional grits.

How to Make Griz

Step 1: Add milk to a pot and heat on medium-high heat.

Step 2: Add griz slowly while constantly whisking to avoid clumps when the milk is warm. Lower the heat to medium.

Step 3: After a couple of minutes, the griz will have more structure but still be runny. Lower the heat to low.

Step 4: Add sugar and vanilla sugar and mix well.

Expert Tips and Tricks

• Whisk Constantly and Add Griz Gradually for a Smooth Texture: Griz thickens quickly when added to hot milk, so whisking continuously is essential to prevent clumping and achieve a silky consistency. To ensure even incorporation, sprinkle the griz gradually into the warm milk while stirring. Adding it too quickly can cause lumps that are difficult to break apart. If clumps do form, whisk vigorously before the mixture thickens completely.
• Use Warm (Not Boiling) Milk: If the milk is too hot when you add the Griz, it can seize up and create lumps. Instead, heat the milk until it’s warm but not yet boiling, then add the griz gradually while whisking. This will help it cook evenly and maintain its smooth texture.
• Adjust Consistency Based on Preference: If you prefer thinner porridge, add a splash of extra warm milk near the end and stir well. For a thicker, pudding-like griz, use less milk from the beginning, then allow it to sit for a few minutes before serving. The mixture will continue to thicken as it cools.
• Enhance the Flavor: While griz has a naturally mild taste, a few small additions can elevate the dish. For extra richness, try adding a drop of vanilla extract, a pinch of cinnamon, or a teaspoon of butter. If serving as a dessert, a sprinkle of grated chocolate or a spoonful of fruit preserves can add the perfect finishing touch.
• Serve It Warm for the Best Taste: Kuvani Griz is best enjoyed right away while it’s warm and creamy. If it sits too long, it will thicken and may need to be loosened with more milk before serving. For a chilled version, let it cool and firm up before slicing and adding sweet toppings.

Optional Add-Ins & Toppings

Toppings

• Cinnamon Sugar: A classic, simple topping that adds warmth and subtle sweetness.
• Grated Chocolate: Finely grated chocolate melts beautifully on warm porridge, adding a touch of richness.
• Chocolate Sauce: A drizzle of chocolate sauce makes for a decadent treat.
• Cocoa Powder: Lightly dust the top with cocoa powder for a deep, chocolatey flavor without extra sweetness.
• Fruit Preserves or Jam: Traditional Serbian homemade jam, especially plum, apricot, or raspberry jam, adds a fruity contrast to the creamy porridge.
• Honey: A natural sweetener that pairs well with the mild wheat flavor and adds a slight floral note.
• Butter: A small pat of butter melted on top creates a silky finish and enhances the flavor.

Add-Ins (Mix Into the Porridge)

• A Bit of Chocolate: Stir in a few pieces of chopped chocolate while cooking for a creamy, melted chocolate flavor.
• Cocoa Powder: Mix in a teaspoon of cocoa powder for a rich chocolate version. Stir well to ensure a smooth blend.
• Vanilla Extract: For extra depth of flavor, a drop of vanilla extract can enhance the overall taste.

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