Semolina

Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas "durum semolina" used for pasta is coarsely ground from either durum wheat or other hard wheat, usually the latter because it costs less to grow.

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Non-durum semolina porridge or farina has come to be known in the United States by the trade name Cream of Wheat.

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Semolina pudding is prepared much in the same way as semolina porridge, but is heavily sweetened and served chilled.

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In most of India it is known as sooji; in southern India, rava.

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Mm: MM or Mm or mm can stand for:...

Farina: The name farina is used in a number of circumstances:...

Grits: Grits are a food typical of the Southern United States consisting of coarsely ground corn, traditionally by a stone mill. The results are passed through screens, with the finer part being corn meal, and the coarser being grits. Almost every community in the South had a grits mill until about a gener...

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Semolina