My daughter had all her wisdom teeth removed recently and wasn’t allowed solid food for days. After a few glorious hours guzzling ice cream, chocolate milk and Gatorade, she got fed up with the sweet stuff and craved something savory.

And so she came up with a strange request: Cheesy semolina pudding. I was skeptical at first – semolina cooked in chicken stock? (I usually cook it in milk for dessert or baby food.) With cheese and black pepper??

But since she’s a pretty good arbiter of taste—and I was delighted that she was asking for nutritious, non-sugary food!—I decided to give it a try. I was blown away by how delicious it tasted, and how easy it was to prepare.

Starting today, I recommend this dish to anyone recovering from oral surgery who doesn’t want to live on liquid sugar.

Moreover, it’s a great option for people eating a low-fiber diet following gastrointestinal surgery. Or who are struggling to eat during chemo and crave comforting, bland food. Or for anyone needing to gain weight: This dish is packed with protein, fat and calories (which can be further increased by adding even more butter and cheese) and yet is easy to eat and digest as it contains very little fiber.

Savory Semolina Grits

Features: Convalescent food, Low-fiber diet, Low-residue diet, Oral surgery, Soup
Cook Time: 20 minutes
Resting time: 15 minutes
Total Time: 35 minutes
Servings (enter desired Qty): 4
Calories: 396kcal
A deliciously comforting and deeply nourishing dish that's easy to make, eat and digest.
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  • 4 cups chicken bone broth I like Pacific's organic chicken bone broth
  • 1 cup fine semolina fine corn meal or polenta work well as a gluten-free alternative
  • a pinch black pepper freshly ground
  • 1 cup Parmesan finely grated
  • 4 tbsp unsalted butter
  • small bunch chives
  • a pinch salt if desired


  • Pour bone broth into a medium saucepan, add semolina and black pepper and bring to a boil over medium-high heat, stirring frequently with a wire whisk. Once the mixture boils, reduce heat to medium-low and continue cooking for 2-3 minutes, stirring constantly, until thick. 
  • Stir in the grated cheese and butter and season to taste with salt (don’t salt until the end as chicken broth and Parmesan cheese are already quite salty).
  • Ladle into soup bowls, sprinkle with chives and serve immediately.


Calories: 396kcal | Carbohydrates: 31g | Protein: 23g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 492mg | Potassium: 259mg | Fiber: 1g | Vitamin A: 550IU | Calcium: 307mg | Iron: 2mg

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