Kuvani Griz - Cream of Wheat Porridge

Griz in individual portions on a plate with sugar topping.

5 from 1 vote

Kuvani Griz - Cream of Wheat Porridge

Kuvani Griz, or Serbian cream of wheat porridge, is a simple and 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. A nostalgic childhood favorite in Serbia, this dish is perfect for a warm breakfast or a light dessert.

Prep Time2

Cook Time10

Total Time12

Course: Breakfast, Dessert

Cuisine: Serbian

Servings: large portions

Calories: 688kcal

Author: Nataša

Equipment

medium-size pot
Wire whisk

Ingredients

1 cup griz
4 cups milk
4 tablespoon cane sugar
1 bag vanilla sugar (8g)

Instructions

Heat the Milk: Pour the cold milk into a large pot and heat over medium-high heat, stirring occasionally to prevent it from sticking to the bottom.
Add the Griz Gradually: Once the milk is warm, reduce the heat to medium. Slowly sprinkle in the griz while whisking constantly to prevent lumps.
Cook Until Thickened: Continue stirring frequently as the mixture thickens. This should take a few minutes.
Sweeten the Porridge: Add the sugar and vanilla sugar, stirring well to combine. Continue stirring for another 1–2 minutes until the consistency is thick yet creamy.
Serve Immediately: Remove from heat and serve warm. Enjoy as is, or top with jam, honey, cocoa powder, or cinnamon.

Notes

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.
Testing with Cream of Wheat: If griz is unavailable, cream of Wheat can be used 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.

Nutrition