I was raised on Cream o Wheat and fried corn mush. Loves me some polenta.
Traditional flattened grain ＝ gooey slimy gray paste oatmeal is, to me, thoroughly repulsive. As an adult I learned to appreciate steel-cut, but still more a medicinal food than a pleasure.
Which are you? Or are you one of those freaks that can actually appreciate all?
I am also into salty/buttery, no sweetening or dairy.
I liked Malt-O-Meal as a kid, and sometimes Cream of Wheat, but I always liked oatmeal the best.
Now I often do steel cut, but if I’m in a hurry I do regular oatmeal. Never instant, though.
Plain oats with salt. Nae Sassenach sugar.
Oats are the finest food in the world; polenta tastes like cement mix.
Why do grits get lumped in with Cream of Wheat? Anyway, that or steel-cut oats. Rolled oats are only for when you don’t have time to make anything better.
Steel cut (Irish) Oatmeal for me.
Me, I love Oat Groats. Nice and chewy!
Oh, hot dog! …heavy on the 30 weight, Mom./Porgy
This. I can’t vote in a poll that lists grits (divine) in the same option as Cream of Wheat (nasty).
Bob’s Red Mill 10 grain is my favorite. I also like grits, oatmeal and Coco-wheat. Cream of wheat falls somewhere behind cold cereal.
I like them all, except for the corn meal mush. I’ve never made grits, but I like them when I’m traveling in the southern states.
I like steel-cut oatmeal, and I like to mix in some barley and quinoa just to mix up the texture a little. I’ll eat rolled oats on (rare) occasion, but it’s a poor substitute, and instant oats are just plain nasty. I’ve never really been able to warm to grits, cream of wheat, or polenta.
I like them all, but oatmeal is the gold standard. I used to get Old Fashioned, recently I discovered Quick Cooking and I’m a convert. Works better in baking, too.
Never tasted any of a. No idea what* slimy* oatmeal is. I am not American. Wtf is “spackle”. Poll not applicable.
Spackle is the stuff you use to repair holes and cracks in walls.
I prefer mine fried. My weekday breakfast:
1 cup old fashioned oats
2 tbs olive oil
2 tbs Splenda
dash salt
heat oil in pan medium heat, add oats, fry until oats begin to brown, add splenda, salt, and cinnamon
Comes out crunchy, chewy and soft. Delicious.
I love grits too. A bowl of grits, a spoon of butter, a few spoons of white gravy, salt and pepper. Southern comfort breakfast. Has to be old fashioned grits though. If you only learn one thing from My Cousin Vinny, it better be that “no self respecting Southerner would eat instant grits!”
I appreciate them all. I like grits when I’m in the mood for savory. I like 'em thick and cheesy, with lots of salt and pepper. Oatmeal is good for cold mornings. With honey and milk. I don’t like any of those artificial flavors.
I love Cream of Wheat…but only when my mother makes it. When I make it, I’m stingy with the sugar and the butter, being conscientious and all. It also comes out lumpy rather than creamy. But my mother knows how to do it so that the result is ambrosia from heaven. It’ll send you to heaven too, with all the sugar she uses. But it’s almost worth the trip.
Oats is my favorite and my go-to, but I’ll happily eat cream of wheat if it is served to me.
The only reason I don’t eat the corn-based porridge is because I have an intolerance to corn in large quantities and don’t enjoy the resulting gastric distress. Likewise, I skip barley now because I have developed an allergy to it.
Pretty much any other grain-based porridge I’ll eat, except buckwheat. I just don’t care for buckwheat.
I was raised on Cream of Wheat. My mother hated oatmeal with a passion due to having to grow up eating horrid lumpy oatmeal. I eventually tried steel cut oats as an adult and would say that is my favorite hot breakfast food now but I still like to revisit Cream of Wheat now and then. I pretty much only get grits when I get a diner breakfast.
Another thing we used to eat as a kid was leftover white rice warmed with butter and served with milk and sugar like cereal.
Steel cut oatmeal. In the rice cooker. I’m a fan of hands free cooking.
Oatmeal+applesauce. Raised on Cream of Wheat, which was actually 1/2 brown sugar.