Porridge

[devilsknew]

I like warm leftover Minute Rice with with milk, butter, sugar and cinnamon.

[devilsknew]

See, if mom made stuffed peppers or pigs in the blanket, or if Dad made LaChoy, we could always look forward to warm rice porridge with milk, butter, and sugar cinnamon, reheated in the microwave before school, the next morning… One of my favorite breakfasts.

[Elysian]

Rolled oats with cinnamon and brown sugar.

Steel cut oats with a light dusting of sugar and some fruit.

Cream of Rice with sugar and some flavouring.

Coco Wheats plain! No sugar.

Cream of Wheat makes me feel like I’m eating grit. Not like grits, but grit, like when you’re walking by the side of the road on a dry day and a truck whooshes by and next time you swallow you taste grit. Nasty.

Instant oatmeal if it’s strawberry and cream flavoured.

I had NO IDEA I wasn’t the only person in the world who loves leftover rice, milk and sugar!

[Hazle_Weatherfield]

Grits, porridge, oats…savory all the way, baby!

[missred]

@needscoffee

@missred

I like Cream of Wheat and its chocolaty sibling, Cocoa Wheat occasionally. I grew up on both, as they are made in the county where I’m originally from. We were actually a test family for new product introduction for Little Crow Milling.

I haven’t seen CoCo Wheat since I was a kid. I didn’t even know it was still available.

Yep. I buy about one box a year. It’s hard to find outside of the Great Lakes region, though.

I like oatmeal just about any way you fix it. I had oatmeal with dried strawberries for breakfast this morning.

I love grits! A breakfast with eggs just isn’t complete without them.

Rice and cornmeal mush round out the porrige family for me.

Cornmeal mush is great. I like it better sliced and fried, with maple syrup. They used to sell it in blocks, like Velveeta, ready to slice and fry. I miss it.
[/QUOTE]

Fried mush is pretty easy to make from scratch too. Just make a double batch of mush and put half of it into a greased loaf pan. Refrigerate and slice it up to fry for supper or breakfast the next morning. Like you, I like it with maple syrup. Cane syrup is good too, but that’s a rare treat (damn Type II diabetes ).

[Rebo]

@Atomic_Mama

And what’s a “spurtle”?

Spurtle. I had to look it up! Cool word.

I’m not a big fan of oatmeal, but I love me some grits! With butter, salt, and pepper. No sugar!

When I was a kid we ate a lot of Malt-O-Meal. With butter, milk, and sugar.

[aruvqan]

@needscoffee

@missred

I like Cream of Wheat and its chocolaty sibling, Cocoa Wheat occasionally. I grew up on both, as they are made in the county where I’m originally from. We were actually a test family for new product introduction for Little Crow Milling.

I haven’t seen CoCo Wheat since I was a kid. I didn’t even know it was still available.

I like oatmeal just about any way you fix it. I had oatmeal with dried strawberries for breakfast this morning.

I love grits! A breakfast with eggs just isn’t complete without them.

Rice and cornmeal mush round out the porrige family for me.

Cornmeal mush is great. I like it better sliced and fried, with maple syrup. They used to sell it in blocks, like Velveeta, ready to slice and fry. I miss it.

they marked the price up and labled it polenta…

I eat oatmeal with a couple tbsp raisins or dried cranberries and a splash of cinnamon every morning, about 1ce a month I eat cream of wheat instead.

I really love oatmeal =)

[MrDibble]

I love all kinds of porridge (sweet, that is) - oats, wheat, maize. But my absolute favourite is malted sorghum porridge (Maltabella). There’s nothing else like it.

[The_Hamster_King]

I put soy sauce on my steel-cut oats. It forms a little puddle on the side so as you eat your way down there’s some saltiness for the lower layers.

Sugar? Milk? Fruit?

Bleh. What’s wrong with you people?

[needscoffee]

@MrDibble

I love all kinds of porridge (sweet, that is) - oats, wheat, maize. But my absolute favourite is malted sorghum porridge (Maltabella). There’s nothing else like it.

Send some over here!

[Johnny_L.A]

@Tethered_Kite

At Christmas we have rommegrot, a Norwegian porridge. It’s similar to a very thick, very rich bechamel (white) sauce. Butter, cream, flour cooked and sprinkled with cinnamon and sugar.

Do you have a recipe for Norwegian potato-and-barley porridge? i think it’s called ‘jordeplegrøt’.

[Johnny_L.A]

My steel-cut oats and dried cranberries have been simmering for half an hour. They’re done and ready to eat.

Only, I’ve just realised I’m not hungry. sigh

[Tapioca_Dextrin]

Rolled oats here. I put in a little salt and some raisins in before cooking.