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5 from 1 vote

Savory Semolina Grits

A deliciously comforting and deeply nourishing dish that's easy to make, eat and digest.
Cook Time20 mins
Resting time15 mins
Total Time35 mins
Course: Convalescent food, Low-fiber diet, Low-residue diet, Oral surgery, Soup
Servings: 4
Calories: 396kcal


  • 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