Semolina is the granules of coarsely ground hard wheat, rice, buckwheat or corn (maize) cereals. Depending of its coarseness, semolina is used to make pasta, tabbouleh, puddings, cakes, various desserts, polenta, porridge, etc.

In Finland, semolina granules are called mannaryynit or mannasuurimot. They are made of ground wheat, using the endosperm part of the grain, and are mainly used to make porridges, gruels and desserts, or to flour buttered cake pans. This kind of semolina may also be called cream of wheat, farina or manna groats.

See a recipe for Finnish semolina porridge.