Addicted To Porridge
"Forget bland 1 minute oatmeal! Try this, my own favourite start to the day, and get addicted to the taste and the energy it provides. I eat this serve on my own, but most will want to share it. My husband loves it when I omit the polenta and add chopped banana instead - he eats it as a dessert!"
- Ready In:
- 22mins
- Ingredients:
- 8
- Serves:
-
1-2
ingredients
directions
- Place all dry ingredients in small saucepan, mix together with water.
- Simmer over low heat for approx.
- 20 minutes, stirring frequently.
- As it thickens, add a little additional water to maintain the creamy texture (I like mine quite thick).
- It can be ready after about 10 minutes, but I find the flavour and texture best the longer I cook it- I just keep adding water until I'm ready to eat!
- I enjoy mine with a dob of butter (or dairy-free marg, these days), a generous sprinkling of brown sugar or honey, a handful of LSA (linseed, sunflower seeds and ground almonds- very high in Omega-3 and-6, the essential fatty acids), and soy milk.
- A great start to every day!
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Reviews
-
A good versatile recipe! I followed your instructions and cooked it for a full 20 minutes, without adding any excess water. Once it was done I added a good amount of wheat germ, golden syrup and cinnamon. I really liked the hint of coconut and the crunch of the almonds. Thanks for sharing this one, cattxx :) -
This was really good! I was quite skeptical reading the recipe, just wasn't sure I would like it but I do love oatmeal porridge and polenta so I decided to give it a try. Sort of a cream of wheat consistency with some texture and more flavor thanks to the cornmeal. Made the recipe as written except substituted milk for the soy milk I didn't have milk powder. I sweeten my porridge with whey protein powder for sweetness. Anyway thanks for this now I have some variety for my breakie in the morning! -
Wonderful recipe! I had some polenta sitting in my cupboard and was looking for an interesting use for it. The porridge was thick, creamy and satisfying, and made a bigger serve than I thought it would. I served mine topped with fresh sliced peaches and a drizzle of maple syrup, and next time I think I'll try banana. I also added half a tsp of vanilla essence to the porridge for added flavour. My almonds went a little soft, so I think I'll stir them in at the end next time, or perhaps use walnuts instead. Some dried fruit would be fantastic mixed in as well. Many possibilities for experimentation! Thanks for a great base recipe catxx! -
YUM!!!! I love this Porridge! I made a cookbook of healthy hot cereal breakfasts for my grandparents for Christmas this year, I tried all recipes before giving them the book, which got me hooked on this porridge! I don't have polenta so just used cornmeal. I love the slight taste of the coconut and crunch of the almonds here. I used skim milk powder which made it nice and creamy. I also added a pinch of sweetener and some cinnamon. I have tried this in the microwave so I could have it for a quick breakfast, which works well. I'd love to try it next time with some mashed banana as I love regular oatmeal with mashed banana.
Tweaks
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This was really good! I was quite skeptical reading the recipe, just wasn't sure I would like it but I do love oatmeal porridge and polenta so I decided to give it a try. Sort of a cream of wheat consistency with some texture and more flavor thanks to the cornmeal. Made the recipe as written except substituted milk for the soy milk I didn't have milk powder. I sweeten my porridge with whey protein powder for sweetness. Anyway thanks for this now I have some variety for my breakie in the morning!
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Wonderful recipe! I had some polenta sitting in my cupboard and was looking for an interesting use for it. The porridge was thick, creamy and satisfying, and made a bigger serve than I thought it would. I served mine topped with fresh sliced peaches and a drizzle of maple syrup, and next time I think I'll try banana. I also added half a tsp of vanilla essence to the porridge for added flavour. My almonds went a little soft, so I think I'll stir them in at the end next time, or perhaps use walnuts instead. Some dried fruit would be fantastic mixed in as well. Many possibilities for experimentation! Thanks for a great base recipe catxx!
RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!
